Mediterranean Stuffed Eggplant with Lamb
Prep: 20 minutes
Cook: 20 minutes
Serves: 4 - 6 people
Drizzle with the highest quality extra virgin olive oil on your Mediterranean Stuffed Eggplant and serve alongside some cumin scented rice. You can also use this same filling to stuff zucchini, or just serve the filling over rice.
1 pound Niman Ranch ground lamb
2 medium eggplants or 3 smaller eggplants
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup sundried tomatoes, chopped
1/4 cup pine nuts, toasted
1/4 cup raisins, rehydrated in hot water
1 tablespoon fresh oregano, minced
1 tablespoon fresh mint, minced
1 teaspoon ground cumin
1/2 cup coarse breadcrumbs
8 ounces Feta cheese, crumbled
Extra virgin olive oil
Salt and pepper
- Preheat the oven to 375 degrees.
- Split the eggplants lengthwise and use a pairing knife to scoop out most of the flesh, leaving about 1/2 inch of flesh to form a shell.
- Place the shells on a foil lined baking sheet, brush with olive oil, and cook until soft, about 15 minutes. Remove from the oven and set aside.
- While the shells are cooking, chop the eggplant and set aside.
- Heat a large skillet over medium high heat, add the ground lamb and cook until browned. Remove the lamb with a slotted spoon to a large bowl. Drain excess fat, reserving about 1-2 tablespoons in the skillet.
- Add the onion to the skillet and cook until softened, about 3 minutes, then add the eggplant and garlic and cook until the eggplant is soft, about 3 more minutes.
- Pour the vegetables into the bowl with the lamb and add the sundried tomatoes, pine nuts, raisins, oregano, mint, cumin, breadcrumbs, and Feta cheese. Toss gently to combine all of the ingredients. Season with salt and pepper to taste.
- Press the filling into the eggplant shells and return the baking sheet to the oven. Cook for 20 minutes.
- Drizzle with high quality extra virgin olive oil before serving.