Stuffed Lamb With Eggplant (Aubergine) & Feta Recipe 🍆🧀🥩

Introduction:

Welcome to a delightful culinary adventure where tender boneless lamb loin is generously stuffed with a flavorful combination of eggplant, feta cheese, and pine nuts, creating a dish that’s sure to tantalize your taste buds. This recipe, perfect for those seeking a balance of savory and rich flavors, is an ideal choice for any occasion, from casual weeknight dinners to special gatherings with friends and family.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

For the Stuffed Lamb:

1/2 cup dried currants
2 boneless lamb loins
2 Japanese eggplants (aubergines)
6 tablespoons olive oil
1/4 cup crumbled feta cheese
1/4 cup pine nuts
Salt, to taste
Freshly ground black pepper, to taste

Instructions:

Prepare the Grill:
- Begin by preparing a fire in your grill, ensuring it reaches a medium heat level for optimal cooking.
Rehydrate the Currants:
- In a small bowl, steep the dried currants in hot water for approximately 15 minutes, or until they become plump and rehydrated.
Prepare the Lamb:
- Butterfly each boneless lamb loin, creating two equal halves.
- Place each piece between sheets of plastic wrap and gently pound them with a meat mallet until they form rectangular pieces, approximately 9 inches by 5 inches and 1/2 inch thick.
Grill the Eggplant:
- Brush each slice of Japanese eggplant with olive oil, ensuring they are evenly coated.
- Season the eggplant slices with salt according to your taste preference.
- Grill the eggplant slices over the prepared fire until they become golden brown and tender, turning them once during cooking. This process should take approximately 8 minutes. Once done, transfer the grilled eggplant slices to a plate and set them aside.
Prepare the Feta Mixture:
- In a mixing bowl, combine the rehydrated currants, crumbled feta cheese, pine nuts, and freshly ground black pepper to taste. Mix the ingredients well to ensure they are evenly distributed.
Stuff the Lamb:
- Lay the butterflied lamb loins flat on a clean work surface.
- Place the grilled eggplant slices on top of the lamb loins, creating a generous layer.
- Spoon the feta mixture over the eggplant slices, ensuring they are evenly covered.
- Fold each piece of lamb in half, enclosing the stuffing, and tie them crosswise at regular intervals using kitchen twine.
Grill the Stuffed Lamb:
- Brush the stuffed lamb pieces with olive oil, coating them evenly.
- Place the stuffed lamb on the grill over medium heat, turning them once during cooking and brushing them with additional olive oil as needed.
- Grill the stuffed lamb until they reach your desired level of doneness, aiming for a medium-rare consistency. This typically takes approximately 20 to 25 minutes in total.
Rest and Serve:
- Once the stuffed lamb is cooked to perfection, transfer it to a warm plate and allow it to rest for at least 10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful dish.
- After resting, carefully remove the kitchen twine from the stuffed lamb pieces.
- Finally, slice the stuffed lamb into halves and serve hot, accompanied by your favorite side dishes or a refreshing salad.

Nutritional Information (Per Serving):

Calories: 517
Total Fat: 24.3g
Saturated Fat: 10.6g
Cholesterol: 149mg
Sodium: 619mg
Total Carbohydrates: 31.9g
Dietary Fiber: 10.8g
Sugars: 20.7g
Protein: 45.8g

Conclusion:

Indulge in the luxurious flavors of this Stuffed Lamb With Eggplant (Aubergine) & Feta recipe, where succulent lamb loin meets the vibrant taste of grilled eggplant and the creamy richness of feta cheese. Perfectly balanced with the subtle sweetness of rehydrated currants and the nutty crunch of pine nuts, this dish is a true culinary delight that will impress even the most discerning palate. Enjoy it as a standout main course for your next gathering or as a comforting meal for a cozy night in. Bon appétit! 🍽️🥂