Lamb Stuffed Eggplant (Aubergine) or Zucchini Recipe
🕒 Cook Time: 45 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour and 15 minutes
Description:
A Mideastern favorite, this Lamb Stuffed Eggplant or Zucchini dish is a delightful fusion of flavors, perfect for any occasion. The amount of stuffing will depend on the size of vegetables used, ensuring a customizable experience for every chef. Originally posted by request, this recipe promises to tantalize taste buds with its savory goodness.
Recipe Category:
Lamb/Sheep
Keywords:
Vegetable, Meat, Southwest Asia (Middle East), Asian, Low Cholesterol, Kid Friendly, Weeknight, Oven, Less than 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 353.3
- Fat Content: 19.8g
- Saturated Fat Content: 4.3g
- Cholesterol Content: 30mg
- Sodium Content: 30.2mg
- Carbohydrate Content: 33.9g
- Fiber Content: 8.7g
- Sugar Content: 6.2g
- Protein Content: 12.2g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Large eggplants |
| 1/2 | Zucchini |
| 1/2 | Pound lamb |
| 1 | Beef |
| 2 | Tomatoes |
| – | Fresh parsley |
| 1/2 | Ground cinnamon |
| 2 | Ground allspice |
| 2 | Pine nuts |
| 1/4 | Raisins |
| – | Olive oil |
| – | Water |
Instructions:
-
Prepare the Vegetables:
- For large eggplants, remove stems, cut in half lengthwise, and scoop out the pulp. Sprinkle the insides with salt and leave to drain for about half an hour. Rinse and pat dry.
- For small eggplants or zucchini, remove stems, cut lengthwise, and scoop out the pulp to form a boat.
-
Mix the Stuffing:
- Thoroughly combine the lamb, beef, tomatoes, fresh parsley, ground cinnamon, ground allspice, pine nuts, raisins, and olive oil.
-
Stuff the Vegetables:
- Fill the hollowed-out eggplants or zucchinis with the prepared stuffing mixture, ensuring they are no more than 3/4 full.
-
Cooking Options:
-
Stovetop Method:
- Arrange the stuffed vegetables in a large saucepan.
- Add olive oil and enough water to reach halfway up the sides of the vegetables.
- Cover and simmer over medium heat for approximately 45 minutes.
-
Baking Method:
- Alternatively, arrange the stuffed vegetables in an oven-proof dish.
- Add olive oil and water as specified above.
- Preheat the oven to 425°F (220°C).
- Bake for 15 minutes, then reduce the heat to 325°F (160°C) and bake for an additional 45 minutes, or until the vegetables are tender and the stuffing is cooked through.
-
-
Serve and Enjoy:
- Once cooked, remove the Lamb Stuffed Eggplant or Zucchini from the heat source.
- Serve hot, garnished with fresh parsley if desired, and enjoy the rich flavors of this delightful Mideastern dish.
Whether you’re craving a taste of the Middle East or looking to impress your family and friends with a unique and flavorful dish, this Lamb Stuffed Eggplant or Zucchini recipe is sure to become a favorite in your culinary repertoire. Perfect for weeknight dinners or special occasions, its aromatic spices and tender vegetables make it a comforting and satisfying meal option. Try it today and embark on a culinary journey to the heart of the Mediterranean!
