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Cheesy lamb-stuffed eggplants recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Savory harissa-garlic lamb stuffed eggplant boats, sure to convert any eggplant skeptic. Easy and satisfying.
Ingredients:
  • 2 (about 680g) eggplants, halved
  • 80ml (1/4 cup) olive oil
  • 1/2 red onion, finely chopped
  • 45g (1/4 cup) sultanas
  • 40g (1/4 cup) slivered almonds
  • 350g lamb mince
  • 3 tsp harissa paste
  • 5.00 gm ground cumin
  • 1.25 gm ground cinnamon
  • 50g (1/2 cup) coarsely grated mozzarella
  • 50g feta, crumbled
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a baking tray with baking paper. Scoop out eggplant flesh, chop finely, and place shells on tray. Brush with 1 tbsp oil, season, and bake for 20-25 minutes until starting to soften.
  • Heat 2 tbsp oil in a large frying pan over medium heat. Sauté onion, eggplant, and garlic for 6 minutes until softened. Stir in sultanas and almonds for 2 minutes. Push the veggies to the side, increase heat to high, add 1 tbsp oil and the lamb. Cook for 2 minutes, breaking up lumps. Stir in harissa, cumin, and cinnamon, cook for another 3 minutes until browned and aromatic.
  • Mix lamb and vegetable mixtures together, then fill eggplant shells. Add mozzarella and feta on top. Bake until golden and tender, about 15 minutes. Garnish with coriander before serving.

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