CookEat Recipe
Lamb-Stuffed Eggplants
Parboiled eggplant halves baked with cooked lamb, peppers, tomato and an egg-bound crumb topping.
Method
Steps
Step 1
Halve four eggplants lengthwise and parboil in batches 7–10 minutes until pliable but still holding shape. Drain, scoop a shallow cavity and chop only the removed flesh that fits the filling.
Step 2
Cook chopped tomato, pepper and onion briefly until excess moisture evaporates, then combine with removed eggplant flesh, already cooked lamb, beaten egg, melted butter, half the crumbs, salt and pepper. Divide among eight halves without overfilling.
Step 3
Set halves across two baking dishes with stock around, not over, the filling. Sprinkle with remaining crumbs and small butter pieces. Bake at 190 °C about 25–35 minutes until browned, tender and the egg-bound centre reaches 74 °C; serve hot.
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