Eggplant Stuffed With Lamb |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ever wonder what to do with the leftover lamb? Try stuffing eggplant! I originally found this recipe in one of my all-time favorite cookbooks, La Bonne Cuisine, from New Orleans. I have tweaked the ingredients and directions to make it more to our liking. Ingredients:
2 eggplants |
2 tablespoons olive oil |
1/2 cup onion, minced |
3 garlic cloves, minced |
8 ounces tomato puree |
1/4 cup red wine |
1 cup cooked pasta shells |
3 tablespoons parsley, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
1/2 teaspoon basil |
1/2 teaspoon pepper |
2 cups lamb, cooked and diced |
3/4 cup parmesan cheese, grated |
Directions:
1. Preheat the oven to 350.
2. Slice the eggplants in half lengthwise.
3. Remove the pulp from the eggplants, leaving a 1 inch thick shell.
4. In a large, heavy skillet heat 1 TBS olive oil over medium heat.
5. Add the onion and garlic and saute until soft.
6. Add the eggplant pulp.
7. Stir in the tomato sauce and red wine and continue cooking for 10 minutes.
8. Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.
9. Arrange the empty eggplant shells in a buttered 9 x13 baking dish and brush the shells with remaining olive oil.
10. Add 1/4 boiling water to the bottom of the baking dish.
11. Cover the dish with either aluminum foil or a tight fitting top.
12. Bake for 30 minutes.
13. Remove top and fill eggplant shells with mixture.
14. Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.
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