Stuffed Eggplant
Stuffed with lamb, feta, peppers, onions, garlic, kalamata olives.
Here's what I did:
Cut eggplant in half, rubbed with oil, baked cut-side-up for at 375 for about 45 minutes (until soft).
While eggplant was baking, cooked about 3/4 pounds of ground lamb in oil until brown and no longer clumped together. Added an onion, small pepper, and 2 garlic cloves, all finely chopped. Added some thyme from the garden and a shake of cayenne pepper and cinnamon. When the onions started to soften, turned off the heat and mixed in chopped kalamata olives and feta cheese. Scooped out the eggplants, chopped when necessary and added to mixture. Seasoned with salt and pepper.
Last, I stuffed the eggplants (way too much filling!) and baked for about 45 more minutes at 375. You may not need as much cooking time, but I put mine in the fridge overnight before baking.
Stuffed Eggplant
Stuffed with lamb, feta, peppers, onions, garlic, kalamata olives.
Here's what I did:
Cut eggplant in half, rubbed with oil, baked cut-side-up for at 375 for about 45 minutes (until soft).
While eggplant was baking, cooked about 3/4 pounds of ground lamb in oil until brown and no longer clumped together. Added an onion, small pepper, and 2 garlic cloves, all finely chopped. Added some thyme from the garden and a shake of cayenne pepper and cinnamon. When the onions started to soften, turned off the heat and mixed in chopped kalamata olives and feta cheese. Scooped out the eggplants, chopped when necessary and added to mixture. Seasoned with salt and pepper.
Last, I stuffed the eggplants (way too much filling!) and baked for about 45 more minutes at 375. You may not need as much cooking time, but I put mine in the fridge overnight before baking.