Lamb Stuffed Eggplants
Lamb Stuffed Eggplants
Ingredients
- 2 small eggplants, each about 7 inches (18 cm) long
- 1/4 cup (60 ml) olive oil
- 1 cup (250 ml) braised lamb, warmed
- 1 green onion, finely chopped
- 2 tbsp fresh cilantro leaves
- 2 tbsp mustard shoots (optional)
- 2 oz (55 g) feta cheese, crumbled
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Cut the eggplants in half lengthwise. With the tip of a knife, score the flesh in a criss-cross pattern without piercing the skin. Season with salt and pepper.
- In a large ovenproof skillet, brown the eggplants, cut side down, in the oil. Turn the eggplants over and transfer to the oven for about 10 minutes or until just tender.
- Spoon the meat over the eggplants. Garnish with the green onion, cilantro and mustard shoots. Sprinkle with the feta.
Lamb Stuffed Eggplants