Lamb Stuffed Baby Eggplants Food

STUFFED EGGPLANT WITH LAMB

Steps:

• Peel the eggplants lengthwise in 1/2-inch strips "zebra-style," leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep frying pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside.
• Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat.
• Preheat oven to 350 degrees.
• Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender.

STUFFED BABY EGGPLANT

Steps:

• Preheat the oven to 350 degrees F.
• Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
• Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
• Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
• Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.

BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT

Steps:

• Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
• Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
• Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.

STUFFED BABY EGGPLANTS WITH LAMB FILLING

Steps:

• Preheat oven to 375F.
• Cut eggplants in half lengthwise. Using a grapefruit spoon, gently scoop out pulp from eggplant halves, leaving 1/2" thick shells. Roughly chop the scooped-out pulp and set aside. Sprinkle inside surfaces of eggplant shells with salt, and place face down on a paper towel to drain for 15-30 minutes.
• Heat 3 tbsp of the oil in a large saute pan over medium-high heat. Add onion and saute until soft, about 5 minutes. Add garlic and red pepper, and continue sauteeing until onion is golden and peppers are soft, about 5 minutes. Add the ground lamb and chopped eggplant, and cook until lamb is browned and eggplant is tender, about 10 minutes. Stir in the tomato paste, cinnamon and red pepper flakes, stirring until just warmed through.
• Remove from heat. Season to taste with salt and lots of black pepper, then stir in the tomatoes, pine nuts and fresh mint.
• Pat the shells dry with paper towels, removing any excess salt remaining on the surface. Brush with remaining 1 tbsp oil and arrange in a baking dish, cut side up. Divide the lamb mixture among the eggplant shells, mounding the filling slightly, the top with crumbled feta cheese.
• Bake in preheated oven for 25-30 minutes, or until the eggplant shells are tender and filling is bubbling and golden.

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

LAMB-STUFFED BABY EGGPLANTS

Steps:

• Preheat oven to 375F. Cut eggplants in half lengthwise. Using a grapefruit spoon, gently scoop out pulp from eggplant halves, leaving 1/2" thick shells. Roughly chop the scooped-out pulp and set aside. Sprinkle inside surfaces of eggplant shells with salt, and place face down on a paper towel to drain for 15-30 minutes. Heat 3 tbsp of the oil in a large saute pan over medium-high heat. Add onion and saute until soft, about 5 minutes. Add garlic and red pepper, and continue sauteeing until onion is golden and peppers are soft, about 5 minutes. Add the ground lamb and chopped eggplant, and cook until lamb is browned and eggplant is tender, about 10 minutes. Stir in the tomato paste, cinnamon and red pepper flakes, stirring until just warmed through. Remove from heat. Season to taste with salt and lots of black pepper, then stir in the tomatoes, pine nuts and fresh mint. Pat the shells dry with paper towels, removing any excess salt remaining on the surface. Brush with remaining 1 tbsp oil and arrange in a baking dish, cut side up. Divide the lamb mixture among the eggplant shells, mounding the filling slightly, the top with crumbled feta cheese. Bake in preheated oven for 25-30 minutes, or until the eggplant shells are tender and filling is bubbling and golden.

EGGPLANT STUFFED WITH LAMB

Steps:

• Preheat the oven to 350.
• Slice the eggplants in half lengthwise.
• Remove the pulp from the eggplants, leaving a 1 inch thick shell.
• In a large, heavy skillet heat 1 TBS olive oil over medium heat.
• Add the onion and garlic and saute until soft.
• Add the eggplant pulp.
• Stir in the tomato sauce and red wine and continue cooking for 10 minutes.
• Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.
• Arrange the empty eggplant shells in a buttered 9"x13" baking dish and brush the shells with remaining olive oil.
• Add 1/4" boiling water to the bottom of the baking dish.
• Cover the dish with either aluminum foil or a tight fitting top.
• Bake for 30 minutes.
• Remove top and fill eggplant shells with mixture.
• Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.