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 Meat and Poultry Recipes Lamb Ground
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
STUFFED EGGPLANT WITH LAMB
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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.
LEBANESE STYLE STUFFED EGGPLANT
Provided by Melissa Roberts
Categories Rice Sauté Dinner Ground Lamb Pine Nut Party Potluck Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.
- Rinse rice in a sieve under cold water until water runs clear. Drain well.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.
- Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.
- Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test).
- If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
EGGPLANT STUFFED WITH LAMB
Ever wonder what to do with the leftover lamb? Try stuffing eggplant! I originally found this recipe in one of my all-time favorite cookbooks, La Bonne Cuisine, from New Orleans. I have tweaked the ingredients and directions to make it more to our liking.
Provided by Penny Stettinius
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 287.2, Fat 13, SaturatedFat 4.3, Cholesterol 16.5, Sodium 601.3, Carbohydrate 32.2, Fiber 11.1, Sugar 9.3, Protein 11.8
TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE
Steps:
- Lamb and Rice Filling
- Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
- Eggplant
- Preheat the oven to 400°F.
- Combine all the ingredients except the eggplants in a small bowl.
- Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
- To Assemble
- With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.
More about "stuffed eggplant with lamb food"
STUFFED EGGPLANT WITH LAMB OR BEEF (KARNIYARIK) - FOOD
From sbs.com.au
MICHAEL SOLOMONOV'S SPICED LAMB STUFFED EGGPLANT RECIPE ...
From myjewishlearning.com
STUFFED EGGPLANT WITH LAMB AND PINE NUTS FROM 'JERUSALEM'
From seriouseats.com
MOROCCAN LAMB-STUFFED EGGPLANT - STARTS AT 60
From startsat60.com
STUFFED EGGPLANT WITH GARLIC TAHINI SAUCE - THE COZY APRON
From thecozyapron.com
LEBANESE LAMB-STUFFED EGGPLANTS - HEALTHY FOOD GUIDE
From healthyfood.com
LAMB-STUFFED EGGPLANT RECIPE - EATINGWELL
From eatingwell.com
SIMPLE AND TASTY LAMB STUFFED EGGPLANT - FOOD FIDELITY
From foodfidelity.com
STUFFED EGGPLANT MOUSSAKA – LA BOîTE
From laboiteny.com
EGGPLANT STUFFED WITH LAMB AND PINE NUTS - RECIPES - SUR ...
From surleplat.com
BAREFOOT CONTESSA EGGPLANT LAMB - ALL INFORMATION ABOUT ...
From therecipes.info
JORDANIAN STUFFED EGGPLANT WITH GROUND LAMB AND PINE NUTS
From all-thats-jas.com
STUFFED EGGPLANT RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
LAMB STUFFED EGGPLANT RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
STUFFED EGGPLANT WITH LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED EGGPLANT WITH LAMB AND PINE NUTS RECIPE | FOOD …
From foodandwine.com
STUFFED EGGPLANT WITH LAMB - FOOD BY AMELA
From foodbyamela.com
LAMB STUFFED EGGPLANT INA GARTEN RECIPES
From tfrecipes.com
MEDITERRANEAN STUFFED EGGPLANT WITH LAMB - NIMAN RANCH
From nimanranch.com
LAMB-STUFFED BAKED EGGPLANT - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
STUFFED EGGPLANT WITH GROUND LAMB & PINE NUT
From shepherdsongfarm.com
MOUSSAKA STUFFED EGGPLANT RECIPE ... - RACHAEL RAY SHOW
From rachaelrayshow.com
INA'S STUFFED EGGPLANT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LAMB STUFFED EGGPLANTS RECIPE - FOOD NEWS
From foodnewsnews.com
INA GARTEN STUFFED EGGPLANT RECIPES
From tfrecipes.com
BATENJEN MEHCHI (LEBANESE LAMB-STUFFED EGGPLANT)
From saveur.com
ONE PERFECT BITE: OTTOLENGHI'S STUFFED EGGPLANT WITH LAMB ...
From oneperfectbite.blogspot.com
STUFFED EGGPLANT - SAVEUR
From saveur.com
LAMB STUFFED EGGPLANT (KARNIYARIK) RECIPE : SBS FOOD
From sbs.com.au
DAMAS’ LAMB-STUFFED EGGPLANT (FATTET MAKDOUS) | RICARDO
From ricardocuisine.com
LAMB STUFFED EGGPLANTS - RICARDO
From ricardocuisine.com
KARNIYARIK - STUFFED EGGPLANTS (AUBERGINES) WITH GROUND ...
From ozlemsturkishtable.com
GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
STUFFED EGGPLANT WITH LAMB AND PINE NUTS - JEWISH FOOD ...
From jewishfoodexperience.com
GET STUFFED!: STUFFED EGGPLANTS WITH LAMB FILLING | RECIPE ...
From pinterest.com
STUFFED EGGPLANT WITH LAMB AND WALNUTS • UNICORNS IN THE ...
From unicornsinthekitchen.com
KETO LAMB STUFFED EGGPLANT RECIPE - "QUICK & MEATY" - MY ...
From myketokitchen.com
LAMB AND RICE STUFFED EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
STUFFED EGGPLANT WITH LAMB RECIPE - COOKING INDEX
From cookingindex.com
10 STUFFED EGGPLANT RECIPES - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love