How to Make Greek-Style Stuffed Eggplant

I think this might actually be D’s favorite meal that I make. This is not my own recipe, it is originally from Sara Moulton, which was apparently adapted from Gourmet Magazine.  Well here’s my take on it.

Let me start by saying I do not like lamb. This is the one and only recipe I have found that I enjoy it. I have tried to substitute ground beef, ground turkey and even buffalo once. This is the best way. I think it’s the combination of lamb and feta. Yummy.

What you need:

2 Eggplants

1 small chopped onion

1lb ground lamb

2 plumb tomatoes, julienned and halved

1 cup crumbled feta

salt, pepper and  olive oil

1. Halve the eggplants, then score and remove the eggplant meat leaving the shells. Be careful not to pierce them. I find that using my $1.00 pampered chef knife, cutting along the edge and then in a checkered pattern works the best. Then you can scoop out the pieces with a spoon.

2. Put a small amount of olive oil in the pan and sauté the onion until translucent.

3. Brush the eggplant shells with olive oil and put them in the broiler until the shells are soft (about 5 min).

4 Add the lamb and cook, followed by the eggplant. Cook the eggplant until it is translucent and cooks down.

5. Add the feta, tomatoes, and salt and pepper to taste.

6. Scoop the mixture into the shells and broil until it is bubbling.

Voila!