Stuffed eggplant

Prep:4hCook:3h

This recipe is done in stages mostly because I only have one working burner. If you have more than one burner and multiple pans you probably could multi task and it will go quicker.

Updated at: Thu, 17 Aug 2023 07:34:22 GMT

Nutrition balance score

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Ingredients

20 servings

2 ½ tablespoonsolive oil

divided or as much as needed

1 pinchsalt

1 poundground lamb

4cloves garlic

crushed

1 teaspoonfreshly ground black pepper

1 teaspoonground cumin

1 poundground beef

lean cut

½ teaspooncrushed red pepper

2 cupsyellow squash

cooked

2 cupszucchini

cooked

2tomatoes

how many depends on size

greek seasoning

2 tablespoonstomato paste

1 cupPecorino Romano cheese

freshly grated, Optional

4green bell peppers

Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish

Step 2

Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.

Step 3

Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.

Step 4

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion, green peppers, and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and beef. Cook, breaking it up into small pieces, until browned, about 5 minutes. Crush tomatoes into meat. Continue cooking on low.

Step 5

Add garlic, pepper, cumin, crushed red pepper, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese. Place in a bowl and set aside. Liberally add olive oil to the pan, add yellow squash, and zucchini cook down until tender. Once tender add what's in the bowl back into skillet and stir till homogenized.

Step 6

Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. If there isn't enough room for stuffing in the cooked egg plant now would be a good time to scoop out a little bit of the insides and add that to the skillet. Season insides with Greek Seasoning and fill with slotted spoon to leave juice behind in pan ( stuffing cannot be to wet) with the stuffing. Drizzle remaining olive oil on top; pour the juice from pan into the dish. Should be about one cup. If not add little bit of water.

Step 7

Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.

Step 8

Use whatever cheese you're into, especially sheep's milk cheese.

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