Lamb and cheese-stuffed eggplant

By March 5, 2019 March 9th, 2019 Lamb, Recipes
Lamb and cheese-stuffed eggplant

Eggplant is such a versatile ingredient.  Try this tasty Greek-style dish for an inexpensive mid-week dinner.

Serves 4

Prep time:  10 minutes  Cooking time: 30 minutes

¼ cup olive oil

2 eggplants

500g lamb mince

3 brown onions, diced

4 cloves garlic, chopped

1 teaspoon salt

½ teaspoon ground black pepper

Ground cinnamon

4 slices bread, crusts removed, torn into 3cm pieces

100g feta, crumbled

1 cup grated tasty cheese

Flat-leaf parsley, to serve

Preheat oven to 200*C.

Cut the eggplants in half lengthways and scoop the flesh out of each half, leaving a thin layer of flesh in the skins.  Cut the removed flesh into 2cm cubes.

Heat the olive oil in a large fry pan over medium high heat and fry the mince until brown and cooked through.  Add the eggplant to the pan, along with the onion and garlic.  Sauté until the onion and garlic are fragrant and translucent.  Taste and season with salt and pepper.  Stir through the salt, pepper, cinnamon and the bread.

Pile the mixture into the eggplant halves and top each half with ¼ each of the crumbled feta and tasty cheese.  Bake in the oven for 20 minutes or until cheese is golden and bubbling.  Scatter with parsley and serve immediately.

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