Prep time: 10 mins
Cook time: 45 mins
Serves 2-4
This eggplant stuffed with lamb quickly became a favorite of mine after toying around with the recipe for a bit. It isn't so much a "stuffed" eggplant recipe as it is just topped, but delicious none the less.
If you can find some smaller light skin eggplants like the annina variety, they roast up wonderfully for this recipe. A globe eggplant from the supermarket will work just as well though, just make sure to roast the eggplant until it's completely cooked through with a creamy texture.
Although I highly recommend not skipping the garlic-herb yogurt sauce, a scoop of plain yogurt or a squeeze of lemon will work in a pinch. Serve with some toasted pita and a cucumber salad to round out a dinner.
Eggplant Stuffed with Lamb
Ingredients
Stuffed Eggplant
- 4 small eggplants, (or 2 large eggplants, cut in half lengthwise)
- 2 tablespoon olive oil, (plus more for coating)
- 1 lb ground lamb
- ½ of a white onion, (minced)
- 3-4 cloves garlic, (minced)
- 1 cup of crushed tomatoes, (canned or fresh)
- 2 teaspoon cumin seed, (crushed)
- 2 teaspoon coriander seed, (crushed)
- 1 tablespoon aleppo pepper, (or red pepper flakes)
- 1 tablespoon sumac
- 2 teaspoon freshly cracked black pepper
- 1 tablespoon pomegranate molasses
- 2 teaspoon honey, (or sugar)
- 2 teaspoon salt, (or to taste)
Garlic-Herb Yogurt Sauce
- ½ cup greek yogurt
- 2 cloves of garlic, (minced)
- 2 tablespoon fresh cilantro, mint, or dill, (or any combination, minced)
- 1 lemon, (juiced)
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees, coat the cut eggplant halves in olive oil and a sprinkle of salt and place skin side up on a sheet pan. Roast in the oven until very tender, about 30 minutes. Make the lamb topping while waiting.
- Heat olive oil in a skillet to high heat, crumble the lamb into the pan and cook undisturbed until the bottom is crispy and top is still a little rare (You can sprinkle some salt on the lamb while its cooking). Remove to a plate.
- Turn down to medium heat, add onion and a pinch of salt and sauté until slightly browned, about 5 minutes.
- Stir in garlic, cumin, coriander, aleppo pepper, sumac, and black pepper and cook for about 30 seconds until fragrant.
- Add tomatoes, pomegranate molasses, and honey and cook for about 5 minutes until the mixture starts to reduce a bit
- Add the lamb back into the sauce and heat through. Add a little extra oil at this step and taste for saltiness.
- In a small bowl, mix together all the ingredients for the garlic-herb yogurt sauce.
- To serve, plate the cooked eggplant halves with a serving of the lamb stuffing spooned on top. Garnish with the garlic-herb yogurt, some fresh mint (dill or cilantro are good too), and sumac.
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