Middle Eastern · Main

Baked Eggplant Stuffed with Lamb

Name: Baked Eggplant Stuffed with Lamb
Total time: 1 h 56 min
Yield: Serves 4 as a main course
Cuisine: Middle Eastern
Ingredients: 8 eggplant, long, about 250 g each; 1 tbsp salt, for salting the cuts; 500 g lamb, finely minced; 1 onion, finely chopped; 2 tbsp flat-leaf parsley, finely chopped; 1 green bell pepper; ¼ tsp ground allspice; 1 tsp salt; black pepper, freshly ground, to taste; 60 g tomato paste; 185 ml water; 40 g unsalted butter

Whole slender eggplants slit like a fan, packed with spiced lamb and baked in tomato juices until silky. A hearty main with bread and a green salad.

YieldServes 4 as a main course
Hands-on40 min
Total1 h 56 min
Difficulty

Ingredients

8eggplant, long, about 250 g each
1 tbspsalt, for salting the cuts
500 glamb, finely minced
1onion, finely chopped
2 tbspflat-leaf parsley, finely chopped
1green bell pepper
¼ tspground allspice
1 tspsalt
to tasteblack pepper, freshly ground
60 gtomato paste
185 mlwater
40 gunsalted butter

Contains

Dairy
Nightshades (any)
Tomato
Bell (sweet) pepper
Eggplant (aubergine)
Onion family (any)
Onion
Parsley
Black and white pepper
Allspice
All mammal meat (alpha-gal)
Lamb and mutton

Taste

Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Tender-braised

Equipment

Oven

Season

Summer
Fall

Occasion

Weekend project

Effort

20–45 min active
1–3 hours total
Difficulty 3
Leftovers-friendly

Nutrition

Calories: moderate
Protein: high
Carbs: high
Fat: high
Fiber: high
Sodium: high

Budget

Budget: moderate

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Method

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Ingredients

What it costs to shop for

The method is for members

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