Post by Amani on Aug 7, 2011 11:05:30 GMT -5
Grilled Eggplant With Lamb Stuffing
Serves 4-6 as a starter or side dish.
This is a loose "stuffing," which you can hold together by adding a little melting-type cheese, if desired. You can also cook both the vegetable and filling in advance, then assemble and warm in a 350° oven. Avoid overcooking the eggplant; otherwise, it might become too soft to contain the lamb mixture. If you can't find Italian eggplants, use about 3 Chinese or Japanese eggplants, which are larger, denser and will hold up better to a little overcooking.
* 6 Italian eggplants, about 1 to 1 1/4 pounds
* Olive oil, as needed
* 1/2 pound lean ground lamb
* Kosher salt, to taste
* Black pepper, to taste
* 1/2 cup minced yellow onion
* 1 1/2 teaspoons minced garlic
* Large pinch ground cumin
* Large pinch ground coriander
* 1 tablespoon Amontillado sherry
* 2 to 3 ounces feta cheese, crumbled
* 3 tablespoons chopped mixed herbs (such as mint, Italian parsley, dill)
* -- Extra virgin olive oil, as needed
* 1 ounce grated melting cheese such as mozzarella, Monterey jack or Gouda (optional)
Preheat a grill or grill pan. Trim eggplants and cut in half lengthwise. Remove a shallow strip down the middle to help hold more of the stuffing, leaving at least a 1/4-inch rim. Chop the removed eggplant and set aside. Brush the cut surfaces of the eggplant with olive oil and set aside.
Add a light coat of oil to a medium skillet over medium heat. Season the lamb with salt and pepper; add to the skillet and cook, stirring, until browned, breaking the meat into small bits. Remove the lamb from the skillet, chop with a knife if necessary, and set aside. Add the onions, reserved chopped eggplant and a little more oil, if needed, to the skillet. Cook, stirring occasionally, until the onions become translucent and the eggplant softens. Add the garlic, cumin and coriander, and continue cooking until the garlic becomes aromatic. Add the sherry, bring to a simmer, and cook briefly to reduce.
Remove the skillet from the heat. Stir in the lamb, feta, herbs and extra virgin olive oil to moisten, and adjust seasonings. Stir in the melting cheese, if using; it adds richness and helps hold the stuffing together.
Give the eggplant another light coat of oil, season with salt and pepper and grill until tender, about 8 minutes total, turning about halfway.
Reheat the filling as needed, then spoon atop each eggplant. Serve immediately, or set aside, cover and refrigerate; reheat before serving.
Per serving:
129 calories, 9 g protein, 7 g carbohydrate, 7 g fat (4 g saturated), 33 mg cholesterol, 130 mg sodium, 2 g fiber.
Serves 4-6 as a starter or side dish.
This is a loose "stuffing," which you can hold together by adding a little melting-type cheese, if desired. You can also cook both the vegetable and filling in advance, then assemble and warm in a 350° oven. Avoid overcooking the eggplant; otherwise, it might become too soft to contain the lamb mixture. If you can't find Italian eggplants, use about 3 Chinese or Japanese eggplants, which are larger, denser and will hold up better to a little overcooking.
* 6 Italian eggplants, about 1 to 1 1/4 pounds
* Olive oil, as needed
* 1/2 pound lean ground lamb
* Kosher salt, to taste
* Black pepper, to taste
* 1/2 cup minced yellow onion
* 1 1/2 teaspoons minced garlic
* Large pinch ground cumin
* Large pinch ground coriander
* 1 tablespoon Amontillado sherry
* 2 to 3 ounces feta cheese, crumbled
* 3 tablespoons chopped mixed herbs (such as mint, Italian parsley, dill)
* -- Extra virgin olive oil, as needed
* 1 ounce grated melting cheese such as mozzarella, Monterey jack or Gouda (optional)
Preheat a grill or grill pan. Trim eggplants and cut in half lengthwise. Remove a shallow strip down the middle to help hold more of the stuffing, leaving at least a 1/4-inch rim. Chop the removed eggplant and set aside. Brush the cut surfaces of the eggplant with olive oil and set aside.
Add a light coat of oil to a medium skillet over medium heat. Season the lamb with salt and pepper; add to the skillet and cook, stirring, until browned, breaking the meat into small bits. Remove the lamb from the skillet, chop with a knife if necessary, and set aside. Add the onions, reserved chopped eggplant and a little more oil, if needed, to the skillet. Cook, stirring occasionally, until the onions become translucent and the eggplant softens. Add the garlic, cumin and coriander, and continue cooking until the garlic becomes aromatic. Add the sherry, bring to a simmer, and cook briefly to reduce.
Remove the skillet from the heat. Stir in the lamb, feta, herbs and extra virgin olive oil to moisten, and adjust seasonings. Stir in the melting cheese, if using; it adds richness and helps hold the stuffing together.
Give the eggplant another light coat of oil, season with salt and pepper and grill until tender, about 8 minutes total, turning about halfway.
Reheat the filling as needed, then spoon atop each eggplant. Serve immediately, or set aside, cover and refrigerate; reheat before serving.
Per serving:
129 calories, 9 g protein, 7 g carbohydrate, 7 g fat (4 g saturated), 33 mg cholesterol, 130 mg sodium, 2 g fiber.