Monday, February 18, 2008

Lamb-Stuffed Eggplant

Stuffed Eggplant

2 large eggplants

1 can sliced potatoes
1/8 cup lemon juice
½ c dried cranberries
½ teaspoon salt
¼ teaspoon each: freshly ground black pepper, dried lemon peel, garlic powder, ground coriander and poppy seeds
½ teaspoon balsamic vinegar

1 tablespoon olive oil
1½ pounds lamb meat

1 tablespoon chopped fresh rosemary
1/8 cup [red] zinfandel
1 – 15 oz can tomato sauce

2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees.

Cut top end off eggplants. Cut eggplants in half lengthwise, drizzle with lemon juice and set aside. Using a spoon, scoop out the majority of the insides of the eggplants. Reserve the innards of one eggplant and chop. In a bowl, combine chopped eggplant, potatoes, lemon juice, cranberries, salt, pepper, lemon peel, garlic powder, coriander, poppy seeds and vinegar.

Cut lamb into thumbnail sized bits. Heat a large skillet and add olive oil. When heated, fry lamb. Add lamb to potato mixture and stir well. Add rosemary and wine to lamb drippings. Reduce by half then add tomato sauce. Cook at medium heat for 5 minutes.

Spoon the potato and lamb mixture into the hollowed eggplants. Pour tomato sauce over eggplants and bake for 90 minutes. Serves 8.

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