Stuffed Eggplant from Sara's Secrets Food Network

Name: Stuffed Eggplant from Sara's Secrets Food Network
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1/2 lb) eggplants; 1 teaspoon salt, plus; 1 teaspoon salt; 1 tablespoon olive oil, plus; 3 tablespoons olive oil; 2 cups onions, chopped; 2 garlic cloves, minced; 1 lb lean ground lamb; ⅓ cup fresh parsley leaves, minced; 3 tablespoons fresh mint leaves, minced; 3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips; 1 cup feta, crumbled

Servings: persons

3 (1/2 lb) eggplants
1 teaspoon salt, plus
1 teaspoon salt
1 tablespoon olive oil, plus
3 tablespoons olive oil
2 cups onions, chopped
2 garlic cloves, minced
1 lb lean ground lamb
⅓ cup fresh parsley leaves, minced
3 tablespoons fresh mint leaves, minced
3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
1 cup feta, crumbled

1
Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells.
2
Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes.
3
Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, and let them drain for 15 to 30 minutes.
4
Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan, skin side down, under a preheated broiler about 4 inches from the heat until they are tender, about 5 minutes.
5
In a skillet, heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking.
6
Saute the onion and the garlic until translucent.
7
Add the ground lamb and the eggplant pieces, patted dry, stirring, until meat loses all color and eggplant is tender.
8
Remove the skillet from the heat, stir in the parsley, mint, tomatoes, feta, and salt and pepper to taste, and divide the filling among the shells, mounding it.
9
Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.

786

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 (1/2 lb) eggplants, 1 teaspoon salt, plus, 1 teaspoon salt, 1 tablespoon olive oil, plus, and more.

Yes, Stuffed Eggplant from Sara's Secrets Food Network 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!