Tender eggplants are filled with a savory mixture of spiced lamb and aromatic herbs, creating a satisfying and fragrant meal that showcases the richness of Lebanese cuisine.
Prep Time
30 MINS
Cook Time
Easy
Total Time
70 MINS
Servings
4-5 SERVINGS
Main Ingredients
4 large eggplants
1 lb ground lamb
1 large onion, finely chopped
3 cloves garlic, minced
1 cup tomatoes, diced
1/4 cup pine nuts
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 tsp Cumin Powder
1 tsp Coriander Powder
RK Salt and pepper to taste
1/2 tsp RK Paprika Powder
Lemon wedges for serving
Directions
Cut each eggplant in half lengthwise. Scoop out the center, leaving about a 1/2-inch shell. Chop the scooped-out flesh and set aside.
In a large pan, heat olive oil. Sauté onions until soft, then add garlic and cook until fragrant. Add ground lamb and cook until browned.
Stir in the chopped eggplant flesh, diced tomatoes, pine nuts, cumin, coriander, salt, paprika and pepper. Cook until the mixture is well combined.
Remove the pan from heat and fold in chopped parsley and mint. Allow the mixture to cool slightly.
Preheat the oven to 375°F (190°C). Stuff each eggplant half with the lamb mixture, pressing down gently.
Place the stuffed eggplants in a baking dish. Drizzle with olive oil. Bake for 30-40 minutes or until the eggplants are tender.
Garnish with additional fresh herbs and serve with lemon wedges.
