Eggplants stuffed with lamb

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

Stuffed eggplant is a dish common among many cultures. It's delicious, aromatic, filling, and easy to prepare. The lamb, soaked in the vegetable juices, becomes tender and juicy. This dish can be enjoyed hot or cold, as a standalone dish or as a side dish. It also looks wonderful on a holiday table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of ground lamb
6 eggplants
1 cup olive oil
2 tbsp (30 g) butter
2 finely chopped onions
3 tomatoes, peeled, seeded and chopped
2 green bell peppers, seeded and chopped
1/2 cup finely chopped parsley
2 tablespoons freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Peel the eggplants lengthwise into strips a little over a centimeter thick, like a zebra, leaving a centimeter-wide strip of skin between each peeled section. Trim the long eggplants so they fit in the pan.

Heat oil in a large, deep frying pan. Fry the eggplants until golden brown on all sides, turning frequently, until they begin to soften. Then place them in a baking dish, placing them next to each other, and make a deep slit lengthwise in each eggplant.
Heat the butter in a shallow frying pan, add the onion, and sauté until soft, about 5-7 minutes. Then add the lamb and cook for 10 minutes. Add the tomatoes, bell pepper, and salt and cook until all the juices are absorbed, about 5 minutes. Stir in the parsley and lemon juice, season, and remove the pan from the heat.

Preheat oven to 175°C.

Fill the eggplants tightly with the mixture, using your hands to widen the opening. Add a little water to the baking dish, cover, and bake in the oven for 30 to 40 minutes, or until the eggplants are very soft.

Author of the recipe - Mary Sue Milliken and Susan Feniger are American chefs, restaurateurs, cookbook authors, and radio and television hosts specializing in Latin American cuisine.

Categories:

recipe / Stuffed dishes / Main courses / Meat / Vegetables and mushrooms / Greek cuisine

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