Recipe Ground Lamb Eggplant Eggplant Lamb
Eggplant is a versatile vegetable that can be used in a variety of dishes. We have curated two lamb-stuffed eggplant recipes that are sure to impress. These dishes are perfect for a dinner party or a special family meal.
Lamb-stuffed Eggplant
Ingredients:
- 2 large eggplants
- 1lb ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F.
- Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving about 1/2 inch of flesh around the skin.
- Sprinkle the eggplant shells with salt and let sit for 15 minutes.
- Rinse the eggplant shells and pat dry with paper towels.
- In a large pan over medium-high heat, cook the lamb until browned, stirring frequently.
- Add the onion and garlic and cook until softened.
- Add the tomato paste, mint, parsley, cinnamon, allspice, cumin, oregano, salt, and pepper, and stir to combine.
- Stuff the eggplant shells with the lamb mixture and place in a baking dish.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes.
- Serve warm.
Eggplant Stuffed with Ground Lamb and Mediterranean Spices
Ingredients:
- 1 large eggplant
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 tbsp dried basil
- 1/2 tbsp dried thyme
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- Cut the eggplant in half lengthwise and scoop out the flesh with a spoon, leaving about 1/2 inch of flesh around the skin.
- Sprinkle the eggplant shells with salt and let sit for 15 minutes.
- In a large pan over medium-high heat, cook the lamb until browned, stirring frequently.
- Add the onion, garlic, olive oil, tomato paste, basil, thyme, paprika, cumin, cayenne pepper (if using), salt, and pepper, and stir to combine.
- Stuff the eggplant shells with the lamb mixture and place in a baking dish.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes.
- Garnish with chopped parsley and serve warm.
There you have it, two delicious lamb-stuffed eggplant recipes to impress your guests. Enjoy!
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