Baked Eggplant Stuffed with Lamb

Baking this flavorful dish of eggplant stuffed with lamb in Convection ensures the eggplant softens to perfection absorbing the fabulous flavors of the savory lamb filling.

Eggplant is used very creatively in many recipes throughout the Mediterranean region, and this recipe where the eggplant is stuffed with flavor packed lamb patties is a taste sensation. It can take 40 - 50 minutes to bake eggplant until the flesh has softened so several small narrow eggplants are the best choice for this recipe.

I served this recipe with pita bread and tzatziki, but if you were in the mood to create several Mediterranean dishes they could be baked alongside some stuffed peppers.

INGREDIENTS

2 - 3 small narrow eggplants

1 lb. ground lamb

1 shallot, minced

1 tsp ground garlic or 3 cloves garlic finely minced

1 tsp turmeric

½ tsp dried oregano

¼ cup tomato puree (not tomato paste)

Salt & pepper to taste

To Serve

Pita bread, tzatziki or Greek salad with crumbled feta

Serves 2 - 4

PREPARATION

Rinse the eggplants and cut them into 4 - 6 evenly spaced slices, without cutting the eggplant all the way through. Arrange the prepared eggplant on a shallow rimmed baking tray and brush or spray the exposed eggplant with the olive oil.

Combine the ground lamb with the seasonings, then scoop the mixture into large 2” balls flattening them enough to insert in between the eggplant slices. Push a thin metal skewer into each eggplant to hold them in place if necessary.

Heat the oven in the Convection Bake or Convection Roast mode to 350°F (180°C) and bake the prepared eggplant on the center oven rack for 30 minutes.  Baste the eggplant with the pan juices and cook for another 15 - 20 minutes until the eggplant is very soft.

Note: Form any unused lamb into patties and freeze for another use.