Sometimes, when I get a really bad case of chef's block, I've been known to wander aimlessly through the supermarket aisles until inspiration finally jumps up and grabs me.
Other times, I'll have walked into the store with a perfectly good recipe planned out, only to change my mind when an ingredient catches my eye. Take this recipe for stuffed eggplant, for example.
It all started when a bag of cute little baby eggplants practically jumped into my basket as I walked into the greengrocer's one evening.
(Other people get followed home by stray animals... me, I get followed home by fresh produce instead. The Boy has gotten used to having me sidle over to him in the middle of the supermarket with big puppy dog eyes and begging "Lookit! It's a celery root! Isn't it the cutest? Can we take it home? Pleeeeease?")
It seemed like a shame not to show off the adorable little plump shape of these mini-eggplants, so it was pretty much a given that I'd have to go with stuffed eggplant.
Add a pack of ground lamb sitting in the fridge, some mint from the garden that ought to get used before the frost and a handful of leftover pine nuts from last month's pine nut tart, and there you have it... stuffed baby eggplant with a Middle Eastern sort of filling.
Not bad for a seat-of-the-pants dinner, don't you think?
If you end up with any leftover filling (or if you just can't be bothered with stuffing eggplants in the first place), you can also spoon it onto couscous, pasta or rice instead. It's not as pretty, but it's still awfully tasty.
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Stuffed Baby Eggplants with Lamb Filling
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Description
Plump baby eggplants stuffed with a Middle Eastern inspired ground lamb filling seasoned with cinnamon, pine nut, mint and feta cheese.
Ingredients
- 4 baby eggplants, about 3-4" long each
- ½ tsp salt
- 4 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 1 lb lean ground lamb
- 3 tbsp tomato paste
- ½ tsp cinnamon
- Pinch hot pepper flakes
- Salt and pepper
- 3 plum tomatoes, roughly chopped
- ½ cup pine nuts
- ¼ chopped fresh mint
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 375F.
- Cut eggplants in half lengthwise. Using a grapefruit spoon, gently scoop out pulp from eggplant halves, leaving ½" thick shells. Roughly chop the scooped-out pulp and set aside. Sprinkle inside surfaces of eggplant shells with salt, and place face down on a paper towel to drain for 15-30 minutes.
- Heat 3 tbsp of the oil in a large saute pan over medium-high heat. Add onion and saute until soft, about 5 minutes. Add garlic and red pepper, and continue sauteeing until onion is golden and peppers are soft, about 5 minutes. Add the ground lamb and chopped eggplant, and cook until lamb is browned and eggplant is tender, about 10 minutes. Stir in the tomato paste, cinnamon and red pepper flakes, stirring until just warmed through.
- Remove from heat. Season to taste with salt and lots of black pepper, then stir in the tomatoes, pine nuts and fresh mint.
- Pat the shells dry with paper towels, removing any excess salt remaining on the surface. Brush with remaining 1 tbsp oil and arrange in a baking dish, cut side up. Divide the lamb mixture among the eggplant shells, mounding the filling slightly, the top with crumbled feta cheese.
- Bake in preheated oven for 25-30 minutes, or until the eggplant shells are tender and filling is bubbling and golden.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Main
Elizabeth says
I just made this! Absolutely delicious! I will definitely make this again!
Anonymous says
Thanks for this recipe! I stumbled on it a few months ago and it has become my dinner party staple. I absolutely love it!
SP, London
Anonymous says
I made this with a medium-large eggplant instead of baby eggplants and turkey instead of lamb and it still turned out great. This recipe is a keeper. Thanks for sharing it. I did add more cinnamon.
Madison Harris says
Hi Isabelle,
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Let me know your thoughts or if you have any questions, and I’ll follow up right away-- feel free to contact me directly at [email protected]. I’d be more than happy to tell you more about NutsOnline and provide any follow up detail you’d like!
Very Best Regards,
~Madison
Madison Harris
Relationship Manager, NutsOnline
[email protected]
Melissa Peterman says
Hello Isabelle,
We've selected you as our Foodista Food Blog of the Day for this Sunday, October 25th! Your blog for Lamb Stuffed Baby Eggplants will be featured on the Foodista homepage for 24 hours. This is a new feature that we recently launched and are thrilled to post your blog.
Since you are now a part of the Foodista Featured Blogger of The Day Community, we've created a special badge for you to display proudly on your blog sidebar. I couldn't find your email on your blog to send you the access code for the special badge, but I want to make sure you get it if you are interested. Please send me an email and I'll send it right away.
We are really enjoying your blog and look forward to seeing your recipes, tips and techniques on Foodista!
Cheers,
Melissa Peterman
[email protected]
Editor and Community Developer
206.818.5724
http://www.foodista.com
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Anonymous says
This looks very like Papoutsakia (Baked Eggplant "Little Shoes"
https://www.fooddownunder.com/cgi-bin/recipe.cgi?r=185195
Luisa Calif
[email protected] says
Next time I see some eggplants,I'm making one of these!I came across your blog from the foodieblogroll and I like the recipes you have shared here. I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!
MaryMoh says
looks pretty & delicious.