Eggplants are just the most versatile vegetable. They are delicious on their own, make the perfect addition to any stew or stir fry, or they can be stuffed (which is my favourtie way to eat them). When cooked they have the most gorgeous crispy skin, melt in the mouth flesh, and are so good at absorbing the flavours around them you just can’t go wrong.
My Stuffed Eggplants is one of my favourite recipes, I just love it. Stuffed full of aromatic lamb, coated in a garlicky tomato sauce, and all topped off with a grating of parmesan.
Eggplants are underrated and underused in my opinion and should become more of a staple on everyone's plates. Not only do they taste amazing, but they are also SO good for you too.
Eggplant's skin is an excellent source of dietary fiber, folate, and potassium. These are all essential for your body and your digestion. They also have a high concentration of anti-oxidants and are great for controlling blood sugar. There are also studies suggesting that they can reduce the risk of heart disease and have cancer-fighting benefits.
They are low in calories and are perfect if you are trying to control your weight or even lose a little. They are an absolute champion of a veg and I can't sing their praises enough!
When choosing an eggplant for stuffing you want to make sure you are picking the bigger ones as these have a denser flesh, which means they will hold together better when stuffed, but it also means you have more space for your stuffing. There’s nothing worse than a poor ratio of stuffing to eggplant!
This is a great recipe to serve up when you have guests over, and it pairs perfectly with my Harissa Potatoes recipe.
450 g lamb mince
1 red onion
2 cloves garlic
1/2 cup fresh or ready-made tomato pasta sauce
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
Pinch of dried chili flakes
Salt and pepper to taste
1 Tablespoon oregano
20 g parmesan, finely grated
Preheat the oven to 350 degrees F (200 degrees C) and line a baking sheet with aluminum foil.
Cut the eggplants in half lengthwise and leave ½ inch border.
Use a paring knife to cut around the insides of each half and scoop out the flesh with the help of a spoon.
Place the hollowed eggplants shell in a tray and drizzle them with a small amount of olive oil.
Bake the halved eggplants for 30 minutes until the shells are soft.
Then roughly chop the eggplant flesh and set aside.
Take a frying pan and heat the oil over medium-high heat. And add the chopped eggplants flesh and sauté it until the shells turned into golden brown.
Then add onion and garlic into it. When it start to turn golden then add lamb mince into the mixture and stire everything together.
Season the it with salt, pepper, chili flakes, oregano, and ground cumin.
Now, lower the heat and stir in the tomato sauce, and tomato paste and simmer gently for 5 to 10 minutes.
Take the baked eggplants shells out of the oven and stuff the prepared mixture into it.
Top with some cheese and season with salt, and pepper. Again, place the stuffed eggplants into the oven and bake for 20 minutes until the cheese melts.
After 20 minutes, take the delicious stuffed eggplants out of the oven and serve immediately!