Greek Stuffed Eggplant
Fun and flavorful dish that can be served as side or main course
Ingredients
- 2 large eggplants ~1 lb each
- 2 TBS extra-virgin olive oil divided
- 1 yellow onion finely chopped
- 2 TBS garlic squeeze tube
- 1 lb ground lamb or beef or 50:50
- 1 TBS dried oregano
- 1 tsp ground cumin
- ½ tsp ground cloves
- ½ tsp cinnamon
- 2 tsp cardamom
- ½ tsp crushed red pepper flakes
- 1 14.5-ounce can diced tomatoes
- 1 medium red bell pepper chopped
- ½ cup chopped fresh flat-leaf parsley
- ⅓ cup Kalamata olives quartered
- ½ cup pine nuts some to garnish
- 1 TBS red-wine vinegar
- ½ cup fresh ricotta
- ½ cup crumbled feta cheese
- 2 egg yolks
- Garnish with parsley and pine nuts
Instructions
- Preheat to 400° F. Line a rimmed baking sheet with foil.
- Cut each eggplant in half lengthwise. Scoop out flesh from the halves, leaving about ¾ ” border on the sides and bottoms. Discard flesh.
- Drizzle the insides of the shells with oil and salt & pepper. Place the shells, cut-side up, on baking sheet and roast ~20 mins until tender. Remove from oven.
- While the eggplant roasts, in a large non-stick skillet, heat 1 TBS oil and add the onions and garlic and sauté over medium heat, stirring often, until softened.
- Add the ground lamb and the spices. Brown, breaking up the meat until it is cooked through ~5-10 mins.
- Add tomatoes and bell pepper and simmer 5-8 mins. Remove from heat; stir in parsley, olives, pine nuts and vinegar. Salt & pepper to taste.
- In a medium bowl, mash the ricotta, feta, and egg yolks together with a fork. Season with salt & pepper.
- Divide the meat filling among the eggplant shells and top each with the cheese mixture.
- Bake for 15 mins, until the filling is hot and the topping is lightly browned. Broil for ~5 mins if needed until the cheese is melted and golden.