ingredients magazine
next page
next page
stuffed eggplants ground lamb
karniyarik ground lamb stuffed eggplants
ingredients magazine slc

3 dark purple eggplants
12 ounces ground lamb
1 medium onion, finely chopped
4 garlic cloves
1/2 pound diced tomatoes
2 Tablespoons tomato paste
1 cup water
1 bunch Italian parsley
5 Tablespoons olive oil
6 slices of tomato and green bell peppers
2 teaspoon red pepper flakes
Salt and freshly ground black pepper

Preheat oven to 350 degrees
Cut eggplants in half lengthways, leaving the stalk intact. In each half of eggplant, cut a deep split lengthways without cutting through to the skin on the opposite side and leaving a half inch uncut at either end. Sprinkle salt over the flesh side of the eggplants and let rest for 15 minutes.

Sauté the onions until soft. Add the ground lamb and cook until all the moisture is absorbed. Add the garlic, chopped tomatoes, tomato paste and red pepper flakes. Season with salt and freshly ground black pepper. Remove from the heat and stir in half of the chopped parsley.

Dry the eggplants with kitchen towel thoroughly. Lightly brown them evenly on both sides in the olive oil. With the split sides facing up, place eggplant in a casserole dish. Spoon the filling into the splits. On the top of each filled eggplant put a slice of tomato and a green bell pepper. Mix the water with a drizzle of olive oil. Pour this mixture on the baking tray. Cover and bake in the preheated oven for about 45 minutes. Remove the cover and continue baking for another 15 minutes or until they are tender and the eggplants are nicely browned on top.