Exotic Mediterranean Stuffed Eggplants
Servings: 4
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Ingredients:
- 4 medium size Eggplants
- 500 grams Ground lamb
- 1 large Onion
- 2 Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Cinnamon
- 3 medium-sized Tomatoes
- 1/3 cup Pine nuts
- 1/2 cup Fresh parsley
- 200 grams Feta cheese
- as needed Olive oil
- to taste Salt and pepper
Instructions:
- 1. Preheat the oven to 375°F (190°C).
- 2. Cut the eggplants in half lengthwise and hollow out the center to make 'boats'. Leave a 1cm thick border around the edge. Chop the scooped-out eggplant flesh.
- 3. In a large pan, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
- 4. Add the ground lamb to the pan and cook until browned. Then add the spices and stir well.
- 5. Add the chopped eggplant flesh and diced tomatoes to the pan and continue cooking for 10 minutes, until the mixture is well combined.
- 6. Stir in the pine nuts, parsley, and half of the feta cheese, saving the rest for topping. Season with salt and pepper to taste.
- 7. Stuff the eggplant boats with the lamb mixture and top with the remaining feta cheese. Cover with aluminum foil and bake for 40-45 minutes.
- 8. Once cooked, remove the foil and broil the eggplants for 2-3 minutes for a crisp, browned top. Serve hot, garnished with extra parsley.