SPICED LAMB-STUFFED EGGPLANTS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
- Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
- In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.
EGGPLANT STUFFED WITH LAMB AND FETA
Eggplant halves are stuffed with a flavorful mixture of lamb, feta, and spices. Complete this meal with a green salad and crusty bread - easy enough for any day of the week!
Provided by C Laughlin
Categories Ground Lamb
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush the cut surfaces of the eggplant halves with half of the olive oil. Place cut-side-up onto the baking sheet, and place into the oven. Bake the eggplant for 30 minutes until tender. Once done, remove and allow to cool slightly. Scoop out the flesh, leaving the shells 1/2 inch thick. Remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the ground lamb, and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs until well mixed.
- Evenly divide the lamb mixture into the eggplant shells, then return the eggplant to the oven. Bake for 10 minutes, then sprinkle with the mozzarella, and reduce the oven temperature to 375 degrees F (190 degrees C). Bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more.
Nutrition Facts : Calories 782.1 calories, Carbohydrate 46.8 g, Cholesterol 230.1 mg, Fat 49.3 g, Fiber 15.2 g, Protein 41.2 g, SaturatedFat 19.8 g, Sodium 1247.4 mg, Sugar 19.5 g
LAMB, FETA AND EGGPLANT (AUBERGINE) LASAGNA
This is well worth the effort to make, it's a fabulous dish! to save time the lamb sauce and the white sauce can me made up to 2 days ahead and refrigerated. The best canned tomatoes and sauce will make a difference to the meat sauce, so try and purchase a good quality product for this recipe and of coarse all recipes! If you are not a feta lover then substitute mozzarella cheese for the feta. The recipe states 12 lasagna noodles, I usually cook a couple more just in case a couple tear while boiling.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Grease a 13 x 9-inch baking dish.
- Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
- Remove from the colander and pat slices dry.
- Heat the oven to broiler heat and place rack 4 inches from heat.
- Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
- Broil eggplant slices until golden (about 3 minutes).
- To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened.
- Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
- Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
- To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
- Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
- Add in egg, whisking vigorously and simmer whisking for 1 minute.
- Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
- Set oven to 375°F.
- Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
- Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
- Spread about 1-1/2 cups meat sauce over the lasagna sheets.
- Top with 1-2 broiled eggplant slices over the noodles.
- Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
- Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
- Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
- Top/sprinkle with remaining feta cheese.
- Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
- Bake (second-lowest oven rack) for about 30 minutes.
- Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
- Remove and set oven to broiler heat.
- Delicious!
LAMB-STUFFED AUBERGINES
This iron-rich supper is packed with tasty ingredients. Ras el hanout, sultanas, pine nuts and herbs give it an irresistible North African flavour
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.
- Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.
- Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.
- Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.
Nutrition Facts : Calories 507 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 28 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
EGGPLANT STUFFED WITH LAMB AND FETA
Eggplant halves are stuffed with a flavorful mixture of lamb, feta, and spices. Complete this meal with a green salad and crusty bread - easy enough for any day of the week!
Provided by C Laughlin
Categories Ground Lamb
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush the cut surfaces of the eggplant halves with half of the olive oil. Place cut-side-up onto the baking sheet, and place into the oven. Bake the eggplant for 30 minutes until tender. Once done, remove and allow to cool slightly. Scoop out the flesh, leaving the shells 1/2 inch thick. Remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the ground lamb, and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs until well mixed.
- Evenly divide the lamb mixture into the eggplant shells, then return the eggplant to the oven. Bake for 10 minutes, then sprinkle with the mozzarella, and reduce the oven temperature to 375 degrees F (190 degrees C). Bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more.
Nutrition Facts : Calories 782.1 calories, Carbohydrate 46.8 g, Cholesterol 230.1 mg, Fat 49.3 g, Fiber 15.2 g, Protein 41.2 g, SaturatedFat 19.8 g, Sodium 1247.4 mg, Sugar 19.5 g
LEG OF LAMB STUFFED WITH GREENS AND FETA
Steps:
- In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.
- Make 8 small slits randomly in the lamb and insert the garlic quarters.
- Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty). Stuff the lamb with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well stuffed. Close the opening with toothpicks. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the over to 450°F.
- Scrape the greens off the surface of the lamb and reserve. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably clay or Pyrex one. Roast for 20 minutes.
- Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens.
- Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
- Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
- NOTE: Alternatively, you can use a butterflied leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.
STUFFED LAMB WITH EGGPLANT (AUBERGINE) & FETA
Make and share this Stuffed Lamb With Eggplant (Aubergine) & Feta recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a fire in grill.
- Steep currants in hot water for 15 minutes or until plump.
- Butterfly each lamb loin.
- Cover each with plastic wrap and pound with a mallet into rectangle pieces 9 x 5 and 1/2 inch thick.
- Brush each eggplant slice with olive oil.
- Season with salt.
- Grill until golden brown and tender turning once, about 8 minutes.
- Transfer to plate.
- In a bowl combine currants, feta, pine nuts and black pepper to taste.
- Lay open lamb loins on flat surface.
- Place eggplant slices on top and cover with feta mixture.
- Fold each piece of lamb in half and tie crosswise at the intervals with kitchen twine.
- Coat with olive oil.
- Grill over medium fire, turning once and brushing with olive oil until medium rare, about 20 to 25 minutes total.
- Transfer to a warm plate and let stand for 10 minutes.
- Remove twine and cut lamb pieces in half.
Nutrition Facts : Calories 517, Fat 24.3, SaturatedFat 10.6, Cholesterol 149, Sodium 619, Carbohydrate 31.9, Fiber 10.8, Sugar 20.7, Protein 45.8
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- Preheat the oven to 350°. Using a sharp knife, shave 1/4 inch lengthwise off the bottom of each plantain so they sit flat. Slit the tops lengthwise; gently open the peels to expose the fruit. Using a spoon, scoop about 2 tablespoons of the fruit out of each plantain to make room for the stuffing.
- Brush the plantains all over with oil and season with salt. Arrange them slit sides up on a rimmed baking sheet. Bake for about 35 minutes, until the plantains are very tender; let cool slightly. Leave the oven on.
- Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the tomato, eggplant, onion, green pepper, garlic and a large pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 8 minutes. Add the lamb and cumin and cook, stirring to break up the meat, until no trace of pink remains, about 7 minutes. Stir in the 2 tablespoons each of parsley and cilantro and season with salt.
- Spoon the filling into the plantains and sprinkle the feta on top. Bake the stuffed plantains for about 10 minutes, until heated through and the cheese just starts to melt. Transfer the plantains to a platter and garnish with chopped parsley and cilantro. Serve with yogurt.
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