Stuffed Eggplant (Aubergine)
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 round eggplants or 4 Japanese eggplants
- 2 tablespoons olive oil
- 1 lb lean ground lamb (or 1/2 lamb and 1/2 ground round)
- 1 (14 ounce) can crushed tomatoes or (14 ounce) can tomato sauce
- 1 yellow onion, chopped
- 1⁄4 cup chopped green bell pepper
- 1⁄4 cup parsley
- 1 clove crushed garlic
- 1⁄2 teaspoon chopped fresh basil leaf
- 1 tablespoon chopped fresh mint leaves
- salt and pepper
- parmesan cheese or feta cheese
directions
- Cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside.
- Salt the shells and set aside to make them sweat.
- Rinse off salt, gently squeeze and dry.
- Fry the shells in a tablespoon of olive oil until browned, and drain on paper towels.
- In a tablespoon of olive oil, brown off meat, add chopped onion and peppers.
- Then add the rest of the ingredients and the diced up eggplant pulp.
- Mix the ingredients together and fill the eggplant shells.
- Spread 1/2 of the tomato sauce on the bottom of a covered baking dish and place the filled eggplant shells on the sauce.
- Slice the tomatoes and arrange on top of the stuffed shells.
- Pour the rest of the tomato sauce over the shells and sprinkle with parmesan or feta cheese.
- Bake in a preheated 350 degree oven for and hour.
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RECIPE SUBMITTED BY
ngibsonn
San Francisco, CA