Lamb Stuffed Eggplant (Aubergine) Or Zucchini Recipe

Name: Lamb Stuffed Eggplant (Aubergine) Or Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eggplants (I prefer the smaller Japanese eggplants) or 2 lbs zucchini (I prefer the smaller Japanese eggplants); 1/2 lb lamb or 1/2 lb beef, ground; 1/2 cup rice, washed and drained (or cooked rice if dish is to be baked); 1 tomatoes, skinned and chopped; 2 tablespoons finely chopped fresh parsley; salt and pepper; 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice; 2 tablespoons pine nuts (optional); 2 tablespoons raisins (optional); 1/4 cup olive oil; water

Servings: persons

2 lbs eggplants (I prefer the smaller Japanese eggplants) or 2 lbs zucchini (I prefer the smaller Japanese eggplants)
1/2 lb lamb or 1/2 lb beef, ground
1/2 cup rice, washed and drained (or cooked rice if dish is to be baked)
1 tomatoes, skinned and chopped
2 tablespoons finely chopped fresh parsley
salt and pepper
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice
2 tablespoons pine nuts (optional)
2 tablespoons raisins (optional)
1/4 cup olive oil
water

1
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.
2
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.
3
Thoughly mix stuffing ingredients.
4
Stuff vegetables no more than 3/4's full.
5
Arrange vegetables in a large saucepan.
6
Add oil and enough water to reach halfway up the sides of the vegetable.
7
Cover and simmer 45 minutes.
8
To bake: Arrange vegetables in an oven proof dish add oil and water as above.
9
Bake at 425u00b0F for 15 minutes, reduce heat to 325u00b0F and bake 45 minutes.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs eggplants (I prefer the smaller Japanese eggplants) or 2 lbs zucchini (I prefer the smaller Japanese eggplants), 1/2 lb lamb or 1/2 lb beef, ground, 1/2 cup rice, washed and drained (or cooked rice if dish is to be baked), 1 tomatoes, skinned and chopped, and more.

Yes, Lamb Stuffed Eggplant (Aubergine) Or Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stuffed Eggplant (Aubergine) Or Zucchini

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