Stuffed Eggplant

Name: Stuffed Eggplant
Total time: PT0D0H0M
Yield: serves 6
Ingredients: Canola oil, for frying; 6 Japanese eggplants (about 2 lbs.), ends trimmed; 4 tbsp. unsalted butter; 1 lb. ground lamb; 1 tbsp. tomato paste; 1 ⁄ 2 tsp. ground cinnamon; 6 cloves garlic, thinly sliced; 1 small yellow onion, roughly chopped; 1 ⁄ 2 green bell pepper, cored, seeded, and finely chopped; 2 medium tomatoes, cored and finely chopped; 1 ⁄ 2 cup chopped flat-leaf parsley; 1 ⁄ 4 cup chopped mint leaves; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6

ANDRÉ BARANOWSKI

Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.

Ingredients

Canola oil, for frying
6 Japanese eggplants (about 2 lbs.), ends trimmed
4 tbsp. unsalted butter
1 lb. ground lamb
1 tbsp. tomato paste
¹⁄₂ tsp. ground cinnamon
6 cloves garlic, thinly sliced
1 small yellow onion, roughly chopped
¹⁄₂ green bell pepper, cored, seeded, and finely chopped
2 medium tomatoes, cored and finely chopped
¹⁄₂ cup chopped flat-leaf parsley
¹⁄₄ cup chopped mint leaves
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Pour oil into a 12" skillet to a depth of 1⁄2". Heat over medium-high heat until the oil is shimmering and very hot. Working in 2 batches, fry eggplants, turning occasionally, until softened, 6–8 minutes per batch. Transfer eggplants to paper towels to let drain; discard oil and set aside.

Step 2

Melt butter in a 12" skillet over medium-high heat. Add the lamb and cook, breaking the meat into small pieces with a wooden spoon, until lamb is browned, about 8 minutes. Add the tomato paste, cinnamon, garlic, onions, and peppers and cook, stirring frequently, until onions are soft and golden brown, about 8 minutes. Add the tomatoes and cook until they're soft, about 6 minutes. Stir in the parsley and mint and season with salt and pepper. Remove skillet from heat and set lamb filling aside.

Step 3

Heat oven to 475°. Halve reserved eggplants crosswise to make 12 pieces. Working with one piece at a time, cut a lengthwise, 1⁄4"-deep incision in the eggplant to make a pocket (be careful not to cut all the way through the bottom). Lightly season inside of each eggplant pocket with salt and pepper and spoon about 1⁄4 cup lamb filling into it, pressing filling lightly into pocket.

Step 4

Arrange stuffed eggplants in a 9" x 13" baking dish and bake until hot, about 5 minutes. Serve warm.

Pour oil into a 12" skillet to a depth of 1⁄2". Heat over medium-high heat until the oil is shimmering and very hot. Working in 2 batches, fry eggplants, turning occasionally, until softened, 6–8 minutes per batch. Transfer eggplants to paper towels to let drain; discard oil and set aside.
Melt butter in a 12" skillet over medium-high heat. Add the lamb and cook, breaking the meat into small pieces with a wooden spoon, until lamb is browned, about 8 minutes. Add the tomato paste, cinnamon, garlic, onions, and peppers and cook, stirring frequently, until onions are soft and golden brown, about 8 minutes. Add the tomatoes and cook until they're soft, about 6 minutes. Stir in the parsley and mint and season with salt and pepper. Remove skillet from heat and set lamb filling aside.
Heat oven to 475°. Halve reserved eggplants crosswise to make 12 pieces. Working with one piece at a time, cut a lengthwise, 1⁄4"-deep incision in the eggplant to make a pocket (be careful not to cut all the way through the bottom). Lightly season inside of each eggplant pocket with salt and pepper and spoon about 1⁄4 cup lamb filling into it, pressing filling lightly into pocket.
Arrange stuffed eggplants in a 9" x 13" baking dish and bake until hot, about 5 minutes. Serve warm.