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Stuffed Baby Eggplants with Lamb Filling

Prep Time: 40 min.
Cook Time: 30 min.
Total Time: 70 min.
Servings: 4

What you need

½ tsp cinnamon
½ cup crumbled feta cheese
¼ chopped fresh mint
2 garlic cloves, minced
1 lb lean ground lamb
4 tbsp olive oil
1 medium onion, finely chopped
½ cup pine nuts
3 plum tomatoes, roughly chopped
1 red bell pepper, finely chopped
Pinch hot pepper flakes
½ tsp salt
Salt and pepper
3 tbsp tomato paste

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How to do it

1. Preheat oven to 375F.

2. Cut eggplants in half lengthwise. Using a grapefruit spoon, gently scoop out pulp from eggplant halves, leaving ½” thick shells. Roughly chop the scooped-out pulp and set aside. Sprinkle inside surfaces of eggplant shells with salt, and place face down on a paper towel to drain for 15-30 minutes.

3. Heat 3 tbsp of the oil in a large saute pan over medium-high heat.

4. Add onion and saute until soft, about 5 minutes.

5. Add garlic and red pepper, and continue sauteeing until onion is golden and peppers are soft, about 5 minutes.

6. Add the ground lamb and chopped eggplant, and cook until lamb is browned and eggplant is tender, about 10 minutes. Stir in the tomato paste, cinnamon and red pepper flakes, stirring until just warmed through.

7. Remove from heat. Season to taste with salt and lots of black pepper, then stir in the tomatoes, pine nuts and fresh mint.Pat the shells dry with paper towels, removing any excess salt remaining on the surface.

8. Brush with remaining 1 tbsp oil and arrange in a baking dish, cut side up. Divide the lamb mixture among the eggplant shells, mounding the filling slightly, the top with crumbled feta cheese.

9. Bake in preheated oven for 25-30 minutes, or until the eggplant shells are tender and filling is bubbling and golden.

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Nutrition

Calories
617.58cal ( 30.88% of daily need)
Fat
53.29g ( 81.99% of daily need)
Saturated Fat
16.87g ( 105.41% of daily need)
Carbohydrates
12.19g ( 4.06% of daily need)
Sugar
6.5g ( 7.22% of daily need)
Cholesterol
99.47mg ( 33.16% of daily need)
Sodium
881.79mg ( 38.34% of daily need)
Protein
26.05g ( 52.1% of daily need)
Manganese
1.73mg ( 86.64% of daily need)
Vitamin C
49.66mg ( 60.19% of daily need)
Vitamin E
4.88mg ( 32.52% of daily need)
Vitamin A
1597.55IU ( 31.95% of daily need)
Vitamin K
24.62µg ( 23.45% of daily need)
Phosphorus
199.67mg ( 19.97% of daily need)
Iron
3.47mg ( 19.25% of daily need)
Copper
0.32mg ( 16.14% of daily need)
Magnesium
63.06mg ( 15.77% of daily need)
Vitamin B2
0.26mg ( 15.21% of daily need)
Vitamin B6
0.3mg ( 14.88% of daily need)
Potassium
455.68mg ( 13.02% of daily need)
Calcium
129.37mg ( 12.94% of daily need)
Zinc
1.93mg ( 12.87% of daily need)
Fiber
2.98g ( 11.94% of daily need)
Folate
39.21µg ( 9.8% of daily need)
Vitamin B1
0.15mg ( 9.77% of daily need)
Vitamin B3
1.91mg ( 9.57% of daily need)
Selenium
3.96µg ( 5.66% of daily need)
Vitamin B12
0.32µg ( 5.28% of daily need)
Vitamin B5
0.43mg ( 4.31% of daily need)

Breakdown

Proteins
16.47%
Fat
75.82%
Carbs
7.71%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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