Stuffed Baby Eggplant
8 baby eggplants, about the size of a lemon
1/4 cup extra-virgin olive oil
6 shallots, minced [could substitute onion]
4 garlic cloves
2 pounds ground lamb
3 large vine-ripe tomatoes, peeled and finely chopped
Sea salt and freshly ground black pepper
1 small bunch fresh flat-leaf parsley, finely chopped, reserve some for
1 tablespoon finely chopped fresh mint leaves
1 lemon, juiced
3/4 cup chicken stock
1 lemon, sliced paper-thin
Preheat the oven to 350 degrees F.
Using a paring knife, cut a wedge out of each eggplant, from stem to base,
just large enough to stick a spoon inside and scoop out the flesh inside.
Discard the flesh you scoop out.
Coat a large saute pan with the oil and place over medium flame. Lightly
fry the eggplants on all sides, until slightly charred and blistered;
remove to a platter and set aside.
Return the pan to the heat and add the shallots and garlic, saute for 5
minutes, until soft and golden brown. Add the ground lamb to the pan and
brown the meat well, breaking it up with a wooden spoon. Stir in the
tomatoes, combine well, and let simmer for 5 minutes; season with salt and
pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon
juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat
and let the stuffing cool slightly. Using a spoon, stuff the lamb filling
into the eggplants until they feel full, but not overly packed.
Arrange the eggplants in a single layer in a large saucepan, pour the
chicken stock over them and lay the lemon slices on top of each eggplant,
drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork
tender. Garnish with fresh parsley before serving.
- I used ground beef instead and only 1 pound. Next time I will add salt
and pepper to the eggplant before adding the beef.
- Why would I discard the pulp? It could be used for something else.
Recipe courtesy Tyler Florence
Show: Food 911. Episode: A Turkish Wager
Found at Food Network
Eric Isselée / 123RF Stock Photo 5912045