Stuffed eggplant with tender lamb filling

This traditional Turkish dish is so delicious, it’s a wonder it’s not yet become a huge hit over here in Australia. 

Combining tender lamb, pine nuts, feta and tomatoes, the mouth-watering mixture is then stuffed into perfectly crisp eggplant shells. The treats can be served as a main dish with a side of couscous or rice, or as delicious appetisers that your guests will go crazy for.

Everyone will enjoy this unique recipe that mixes a whole bunch of flavours to make one stunning result.

Ingredients

• 4 baby eggplants
• 1/2 tsp salt
• 4 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red capsicum, finely chopped
• 450g lean lamb mince
• 3 tbsp tomato paste
• 1/2 tsp cinnamon
• 1 pinch red chilli flakes
• Salt and pepper
• 3 Roma tomatoes, roughly chopped
• 1/2 cup pine nuts
• 1/4 chopped fresh mint
• 1/2 cup crumbled feta cheese

Method

1. Preheat oven to 190C. Cut eggplants in half lengthways. Scoop out pulp from eggplants. Leave 1-2cm thick shells. Roughly chop pulp and set aside. Sprinkle salt over insides of shells. Place face down on paper towel to drain for 15-30 minutes.
2. Heat 3 tablespoons of oil in large frying pan over medium-high heat. Add onion. Fry for about 5 minutes or until soft. Add garlic and capsicum. Cook until soft or for about 5 minutes.
3. Add lamb and chopped eggplant. Cook for about 10 minutes or until meat is browned and eggplant is tender. Stir in tomato paste, cinnamon and chilli flakes. Stir and cook until mixture is warmed through.
4. Remove from heat. Season with salt and pepper to taste. Stir in tomatoes, pine nuts and mint. Pat shells dry with paper towels. Brush with remaining oil.
5. Place in baking dish, cut side up. Divide lamb mixture between shells. Top with crumbled feta. 
6. Bake for 25-30 minutes or until shells are tender and filling is golden. Serve warm.