Name: Eggplant Stuffed with Lamb, Raisins and Fresh Herbs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tablespoons dried raisins (soaked in warm water for 10 minutes, drained and roughly chopped); 1 tablespoon extra virgin olive oil; 1/8 cup extra virgin olive oil; 1 small onion (chopped); 1 clove garlic (chopped); 8 ounces ground lamb; 1 teaspoon ground cumin; salt (to season); pepper (to season); 1/2 cup organic brown basmati rice (cooked); 1/4 cup fresh mint (chopped); 1/4 cup fresh parsley (chopped); 1 lemon (finely grated zest)

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Eggplant Stuffed with Lamb, Raisins and Fresh Herbs

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Eggplant Stuffed with Lamb, Raisins and Fresh Herbs

I am a firm believer that food should look like a work of art once it is served. It should make your pupils get larger, your senses awaken and it not only should look fabulous, but look fabulous too. Let’s face it, who wants to eat food that looks horrible on a plate?

This is such a simple dish to prepare, yet it looks pretty, smells amazing and tastes out of this world! Now who wouldn’t want to stick their fork into that?

This recipe has a bit of a Middle Eastern flare to it. The eggplant, lamb, cumin, raisins, mint and rice are also a great source of vitamins and nutrients that not only will your eyes be pleased with but so will your Palate.

There are many varieties of eggplants, but for this recipe purchase the larger sized dark purple so it can serve 2 people comfortably. Eggplant or aubergine (ober-jean) as the British call them, is a species of the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture. Grown for its edible fruit, it originated in China around 600 BC, so they have been around for a very long time.

Eggplants come in over 700 varieties, although here in the States I have not seen that many. During the summer, at the farmer’s market you can purchase many different varieties from white, long, Italian, Japanese, and baby types to the large size that can keep you rather creative in the kitchen. Eggplant is rich source of dietary fibers, vitamins C, K and vitamins of the B group, and minerals such as copper, phosphorus and magnesium. So eat up and try as many different types as you can find. But in the meantime, try this recipe and as always, Enjoy!

Eggplant Stuffed with Lamb Raisins with Fresh Herbs

Ingredients: Serves 2

2 tablespoons dried raisins, soaked in warm water for 10 minutes, drained and roughly chopped
1 tablespoon, plus 1/8 cup extra virgin olive oil
1 large eggplant, cut in half lengthwise
1 small onion, chopped
1 clove garlic, chopped
8 ounces ground lamb
1 teaspoon ground cumin
Salt and pepper to season
1/2 cup organic brown basmati rice, cooked
1/4 cup fresh mint, chopped
¼ cup fresh parsley, chopped
Finely grated zest of 1 lemon

Directions:

Make the rice according to directions. In the meantime, preheat the oven to 400 degrees and place the rack 2 notches from the top. Rinse and pat dry the eggplant. Slice in half lengthwise and brush with the 1/8 cup olive oil. Place on a rimmed baking sheet with cut side up in the preheated oven for 40 minutes.

While the eggplant is baking, prepare the meat mixture. In a skillet, heat 1 tablespoon olive oil. Once hot add in the onions and garlic. Sauté over a medium low heat for about 8 minutes. Add in the lamb and cook, breaking up the pieces as they cook. Season with the cumin and salt and pepper. Cook until lamb is cooked through and no longer pink. Drain into a fine mesh strainer to remove the excess oil. Place into a medium mixing bowl. Add in the cooked rice, raisins, and parsley, mint and lemon zest and carefully mix to incorporate. Once the eggplant has slightly cooled, place onto your serving platter. Scrape the inside flesh into a bowl, without cutting through the skin. Roughly chop the eggplant flesh. Add into the meat and rice mixture. Divide the stuffing among the eggplant skins. Garnish with more herbs and lemon zest.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Dish

Cuisine Middle Eastern

Servings people

Calories 500 kcal

Equipment

skillet
oven
Rimmed baking sheet
Medium mixing bowl
Fine mesh strainer

Ingredients

2 tablespoons dried raisins soaked in warm water for 10 minutes, drained and roughly chopped
1 tablespoon extra virgin olive oil
1/8 cup extra virgin olive oil
1 small onion chopped
1 clove garlic chopped
8 ounces ground lamb
1 teaspoon ground cumin
salt to season
pepper to season
1/2 cup organic brown basmati rice cooked
1/4 cup fresh mint chopped
1/4 cup fresh parsley chopped
1 lemon finely grated zest

Instructions

Make the rice according to directions. In the meantime, preheat the oven to 400 degrees and place the rack 2 notches from the top.
Rinse and pat dry the eggplant. Slice in half lengthwise and brush with the 1/8 cup olive oil.
Place on a rimmed baking sheet with cut side up in the preheated oven for 40 minutes.
While the eggplant is baking, prepare the meat mixture. In a skillet, heat 1 tablespoon olive oil.
Once hot add in the onions and garlic. Sauté over a medium low heat for about 8 minutes.
Add in the lamb and cook, breaking up the pieces as they cook. Season with the cumin and salt and pepper. Cook until lamb is cooked through and no longer pink.
Drain into a fine mesh strainer to remove the excess oil. Place into a medium mixing bowl.
Add in the cooked rice, raisins, fresh parsley, mint, and lemon zest and carefully mix to incorporate.
Once the eggplant has slightly cooled, place onto your serving platter. Scrape the inside flesh into a bowl, without cutting through the skin. Roughly chop the eggplant flesh.
Add the chopped eggplant flesh into the meat and rice mixture. Divide the stuffing among the eggplant skins. Garnish with more herbs and lemon zest.

Nutrition

Calories: 500kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 7gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 3.5mg

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About Me

Hello, I'm Yvette

Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.

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Eat Your Way Around The World

Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!

0 thoughts on “Eggplant Stuffed with Lamb, Raisins and Fresh Herbs”

alifemoment says:

January 19, 2016 at 3:20 pm

Loved the recipe, I will give it a go! 🙂

Reply
1. yvette says:
  
  January 19, 2016 at 7:30 pm
  
  Thank you, let me know your comments once you make it.
  
  Reply
  1. alifemoment says:
    
    January 20, 2016 at 3:21 pm
    
    I definitely will!
    
    Reply
    1. yvette says:
      
      January 20, 2016 at 7:37 pm
      
      :))
      
      Reply

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Eggplant Stuffed with Lamb, Raisins and Fresh Herbs