Stuffed eggplants with lamb,tomatoes, and onion.
Preparation time – 45 minutes Cooking time – 55 minutes
3 dark purple eggplants (aubergines; small to medium variety if possible)
340 gr / 12 ounces ground (minced) lean lamb
1 medium onion, finely chopped
4 garlic cloves, finely chopped
400 gr /14 oz (1 can of) chopped tomatoes
2 tablespoons tomato paste
240 ml / 1 cup water
1 bunch or 1/2 cup Italian (flat) parsley, finely chopped
1 tablespoon olive oil
3 – 4 tablespoons canola oil or ground nut oil for shallow frying
6 thin slices of tomato and green bell peppers, seeded – for decorative topping
1 -2 teaspoon red pepper flakes
Salt and freshly ground black pepper
Preheat oven to 180 C / 350 F
Cut the eggplants in half lengthways leaving the stalk intact. In each half of eggplant, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end. Sprinkle salt over the flesh side of the eggplants and leave them aside for 15 minutes. Salt will help the moisture come out of the eggplants.
In a little of the olive oil, sauté the onions until soft. Add the ground lamb and cook until all the moisture is absorbed. Add the garlic, chopped tomatoes, tomato paste and red pepper flakes. Season with salt and freshly ground black pepper, mix well. Continue cooking for a further couple of minutes. Remove from the heat and stir in most of the chopped parsley. Seasoning is important, so please check the seasoning of the mixture and add more salt or pepper if you would like.
Dry the eggplants with kitchen towel thoroughly. Lightly brown them evenly on both sides in the canola oil or gorundnut oil. With the split sides facing up, place them into a well-oiled ovenproof dish or a baking tray. Spoon the filling into the splits. On the top of each filled eggplant put a slice of tomato and a green bell pepper. Mix the water with a drizzle of olive oil. Pour this mixture on the baking tray. Cover and bake in the preheated oven for about 45 minutes. Remove the cover and continue baking for another 15 minutes or until they are tender and the eggplants are nicely browned on top.
Serve hot with plain rice and a dollop of plain yoghurt by the side.
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Stuffed eggplants, also known as baba ghanoush or sheikh el mehshi, are a delightful way to enjoy this versatile vegetable. They are typically filled with a mixture of meat, vegetables, and herbs, giving them a rich flavor profile. This dish is a staple in many Mediterranean and Middle Eastern cuisines. The combination of eggplants with lean lamb not only provides a hearty meal option but also brings a lovely depth of flavor to the dish. The preparation involves salting the eggplants, which removes excess moisture and avoids bitterness, allowing the flavors to be richer. Additionally, incorporating parsley and spices such as red pepper flakes enhances the overall taste. Stuffed eggplants can be served with yogurt or rice to complement their flavor. This recipe is ideal for those looking for healthy, satisfying meals that are easy to prepare and delicious! If you're looking for variations, consider adding different types of vegetables to the stuffing, or try using beef or chicken instead of lamb. You can also experiment with spices to customize the flavor to your liking. Enjoy this nutritious recipe, perfect for any occasion and a great way to use fresh, seasonal vegetables!
