Lamb Stuffed Eggplant (Aubergine) or Zucchini

Recipe by Lorac
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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
  • Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
  • Thoughly mix stuffing ingredients.
  • Stuff vegetables no more than 3/4's full.
  • Arrange vegetables in a large saucepan.
  • Add oil and enough water to reach halfway up the sides of the vegetable.
  • Cover and simmer 45 minutes.
  • To bake: Arrange vegetables in an oven proof dish add oil and water as above.
  • Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.
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