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I made this once for a dinner party, before I realized that I actually don't like lamb at all. So I didn't enjoy it, but my friends who like lamb did. I also made a vegetarian stuffing by cooking rice in water with a little lemon juice and adding shredded mint leaves.
8 small eggplants (you can use less, just lower the amt of lamb too)
1 lb. ground lamb
1 lemon
sm onion
fresh mint leaves
Cut a long slit in each eggplant, lengthwise. Scoop out some of the flesh.
In a skillet heat several tbsp olive oil. Cook the eggplants on both sides until the skin bubbles and turns dark. Set aside.
Dice the onion, brown it with the lamb. Drain. Mix in a handful or so of shredded mint leaves and squeeze half the lemon over it. Cook another minute or so in the skillet. Remove from heat, let cool for a few minutes.
Stuff the lamb mixture into the eggplants and bake, covered, in a 350 oven for twenty minutes or so. Take off the cover and cook five or ten minutes more.
Like I said, my guests liked it a lot. I just didn't (I learned I don't particularly like eggplant either
)
8 small eggplants (you can use less, just lower the amt of lamb too)
1 lb. ground lamb
1 lemon
sm onion
fresh mint leaves
Cut a long slit in each eggplant, lengthwise. Scoop out some of the flesh.
In a skillet heat several tbsp olive oil. Cook the eggplants on both sides until the skin bubbles and turns dark. Set aside.
Dice the onion, brown it with the lamb. Drain. Mix in a handful or so of shredded mint leaves and squeeze half the lemon over it. Cook another minute or so in the skillet. Remove from heat, let cool for a few minutes.
Stuff the lamb mixture into the eggplants and bake, covered, in a 350 oven for twenty minutes or so. Take off the cover and cook five or ten minutes more.
Like I said, my guests liked it a lot. I just didn't (I learned I don't particularly like eggplant either
)
