Brush the cut surfaces of the eggplant halves with half of the olive oil. Add comma separated list of ingredients to include in recipe. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. But thankfully we can make our own magical eggplant recipes, this one stuffed with ground lamb and flavored with Middle Eastern spices needs to go at the top of your list of winter dinner ideas. Season with salt, pepper, and oregano. Frying has never been my favorite cooking way. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Optional but highly recommended to sprinkle eggplant with salt and set aside for about 30 minutes to draw out its bitterness and moisture. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. Set aside to cool. Once it melts add the flour, salt, pepper and stir continuously for a few mins. My husband and I found this recipe to be very sausage-y tasting. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Preheat the oven to 350°F. Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff. And while I do enjoy sausage it was overwhelming even for me. However I would slow cook the onions first until really soft. This recipe … Cover and cook 20 minutes, or until the eggplant is very tender and most of the liquid has cooked off. Your email address will not be published. Bake the eggplant for 30 minutes until tender. Stir in the tomato paste and water. Add the ground lamb and the spices. In the meantime, in a large pan or deep skillet over medium heat add the olive oil. Brush the eggplant all over with 1/4 cup olive oil (use it all!) Preheat oven to 350 degrees. 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. I cut the recipe in half and my eggplant was not that large so I had quite a bit of stuffing left over. By Jackie Mills. My stuffed eggplant recipe is a tasty alternative to the heavy fried eggplant recipe. Facebook Tweet. Back to Eggplant Stuffed with Lamb and Feta. Recipe by Oxmoor House October 2006 Save Pin Print. Add comma separated list of ingredients to exclude from recipe. before you do that give this a try. Salt will help the moisture come out of the eggplants. We both enjoyed it very much! Preheat oven to 400 degrees. 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. Remove from heat*(2) and add the nutmeg (optional), cheese, egg yolks, salt, and pepper. Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water. parmesan or pecorino or kefalotyri cheese. Perfectly roasted eggplant with soft and tender pieces of lamb in a flavorful tomato sauce is the perfect thing on a chilly day. See more ideas about greek recipes, cooking recipes, lamb dishes. Email. I sometimes check my fridge to see what veggie is about to go bad and just throw it in. Stir in the crushed tomatoes … Add the ground lamb and cook until all the moisture is absorbed. Really I can't say much more. Makes for a tasty lunch next day. Information is not currently available for this nutrient. In a little of the olive oil, sauté the onions until soft. The milk should be at least at room temperature. Add the butter to a small pot over medium-low heat. Spoon the filling onto the eggplants. Reduce to a simmer, cover, and cook for 20 minutes, or until the lamb is tender. Use a spoon to fill the eggplant halves with meat sauce. Line a baking sheet with aluminum foil. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. that's a very nice and tastefull idea for me it looks like (let's say) an other version of a traditional greek food. Add the eggplant and stock and cook, stirring, for 5 minutes, until the eggplant is tender. Top with béchamel and bake in a preheated 356 °F (180°C) oven for 20 mins or until browned. Bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more. THANKS! While it may not be the prettiest lookning dish it's what's underneath that counts. Bake for 30-40 minutes, until softened and lightly golden. No gift befits the food-obsessed people in your life like a cookbook. Arrange about half of the eggplant slices in an even layer over the breadcrumbs. Add the onion for 5 minutes and stir in the garlic for another for 3 minutes. Add the ground meat, stir lightly and sauté for 10 minutes. More. Trim ends from eggplant (optional) and halve lengthwise. Nov 30, 2012 - As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. Yield: serves 6 ... 1 lb. Remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl. Add the onions and garlic, season with salt and saute over medium heat, stirring often, until softened. This Middle-Eastern-inspired dish uses just a small amount of lamb to stuff the eggplant, which keeps the saturated fat in check. Pre-heat oven to 400 F. Arrange half of the drained eggplant slices in a 13x9x2-inch baking dish. And cook for 5 minutes or may not be the first to rate & review dish... The bell pepper and bring to a small pot over medium heat aroma of the olive oil, the! Ready at the same time the bottom of a baking or roasting pan eggplant. 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