Greek-Style Stuffed Eggplant

Name: Greek-Style Stuffed Eggplant
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams eggplants; 237 milliliters crumbled feta; 3 Tbsps minced fresh mint leaves; 79 milliliters minced fresh parsley leaves; 2 garlic cloves, minced; 454 grams lean ground lamb; 1 Tbsp olive oil, plus 3 tablespoons; 473 milliliters chopped onion; 3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips; 1 teaspoon salt, plus 1 teaspoon

You can never have too many side dish recipes, so give Greek-Style Stuffed Eggplant a try. This recipe makes 4 servings with 509 calories, 28g of protein, and 36g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. If you have ground lamb, feta, plum tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 51 minutes.

Instructions

Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells.

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Grapefruit

Eggplant

Pasta Shells

Equipment you will use

Knife

Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes.

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Pasta Shells

Salt

Equipment you will use

Paper Towels

Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, and let them drain for 15 to 30 minutes.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Colander

Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan, skin side down, under a preheated broiler about 4 inches from the heat until they are tender, about 5 minutes.

Ingredients you will need

Pasta Shells

Cooking Oil

Equipment you will use

Paper Towels

Broiler Pan

Broiler

In a skillet, heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking.

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Cooking Oil

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Frying Pan

Saute the onion and the garlic until translucent.

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Garlic

Onion

Add the ground lamb and the eggplant pieces, patted dry, stirring, until meat loses all color and eggplant is tender.

Ingredients you will need

Ground Lamb

Eggplant

Meat

Remove the skillet from the heat, stir in the parsley, mint, tomatoes, feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.

Ingredients you will need

Salt And Pepper