Lamb Stuffed Eggplant (Aubergine) Or Zucchini

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!