Best 7 Lamb Stuffed Eggplant Ina Garten Recipes

STUFFED EGGPLANT PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
• Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

STUFFED EGGPLANT WITH LAMB

Steps:

• Peel the eggplants lengthwise in 1/2-inch strips "zebra-style," leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep frying pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside.
• Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat.
• Preheat oven to 350 degrees.
• Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender.

EGGPLANTS STUFFED WITH LAMB, RICE, AND CURRANTS

Steps:

• Preheat oven to 400 degrees. Heat 2 teaspoons oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, breaking it up with a wooden spoon. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 minutes. Add stock, rice, and currants. Bring to a simmer. Cover, and transfer to oven on lowest rack. Cook for 1 hour and 20 minutes.
• Meanwhile, slice eggplants in half lengthwise; brush each cut side with 1/4 teaspoon oil. Roast, cut sides up, on a rimmed baking sheet on top oven rack until centers are soft and tops are browned, about 40 minutes. Let cool.
• Gently scrape eggplant flesh into a large bowl, reserving skins. Stir in lamb-rice mixture, chopped herbs, and lemon zest. Divide stuffing among eggplant skins. Garnish with more herbs and lemon zest.

EGGPLANT STUFFED WITH LAMB

Steps:

• Preheat the oven to 350.
• Slice the eggplants in half lengthwise.
• Remove the pulp from the eggplants, leaving a 1 inch thick shell.
• In a large, heavy skillet heat 1 TBS olive oil over medium heat.
• Add the onion and garlic and saute until soft.
• Add the eggplant pulp.
• Stir in the tomato sauce and red wine and continue cooking for 10 minutes.
• Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.
• Arrange the empty eggplant shells in a buttered 9"x13" baking dish and brush the shells with remaining olive oil.
• Add 1/4" boiling water to the bottom of the baking dish.
• Cover the dish with either aluminum foil or a tight fitting top.
• Bake for 30 minutes.
• Remove top and fill eggplant shells with mixture.
• Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.

ROASTED EGGPLANT SPREAD FROM INA GARTEN

Steps:

• Preheat oven to 400.
• Cut the eggplant, bell pepper, and onion into 1 inch cubes.
• Toss them in a large bowl with the garlic, olive oil, cayenne, and salt and pepper.
• Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade and add the lemon juice, tahini, and pulse 3 to 4 times to blend.
• Taste for salt and pepper.
• Transfer to a bowl and add the chopped parsley.
• Garnish with extra parsley.

STUFFED EGGPLANT WITH LAMB AND PINE NUTS

Steps:

• Preheat oven to 425. Place eggplant halves, skin side down, in an ovenproof pan that holds them snugly. Brush the flesh with half the olive oil and season with 1/4 teaspoons salt and plenty of black pepper. Roast for 20 minutes, until tops are golden brown. Remove from oven and allow to cool slightly in the pan.
• Reduce the oven temperature to 375 after removing the pan of eggplant.
• While the eggplants roast, start the stuffing: heat the remaining olive oil in a frying pan. Mix together the cumin, paprika, and ground cinnamon and add half the mixed spices to the pan, along with the onions. Cook on medium for about 8 minutes, stirring often so spices don't burn, then add the lamb, pine nuts, parsley, tomato paste, 1/2 teaspoons of the sugar, 1/4 teaspoons salt, and some black pepper. Continue to cook and stir another 8 minutes to cook the meat through.
• Place the remaining half of the spice mix in a bowl and add the water, lemon juice, tamarind, the remaining 1/2 teaspoons sugar, the cinnamon stick, and 1/4 teaspoons salt. Mix well and pour this mixture into the bottom of the eggplant baking pan.
• Spoon the lamb mixture on top of the eggplant halves. Cover the pan tightly with aluminum foil, return to the oven, and bake for 75 to 90 minutes,basting the eggplants with the sauce every 30 minutes and adding more water if necessary. The eggplants should be completely soft and the sauce thick at the end of the cooking time. Allow to cool slightly before serving, or serve at room temperature.