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Stuffed Eggplant

Tags: eggplant, greek, mediterranean

Stuffed Eggplant
Clove Join Date: Sep 2007 Location: Central PA Posts: 425 Blog Entries: 1 Recipes: 19 Rep Power: 3	Description: Stuffed Eggplant
Other:	Ingredients:
Time: 1 hr Difficulty: Easy Serving Size: 2	1 medium eggplant 8 oz of ground lamb shoulder 4 oz of feta cheese - crumbled 1/2 Tbs of fresh rosemary - chopped 1/4 tsp freshly grated nutmeg 1 large egg - lightly beaten Salt and pepper to taste
Instructions:
Pre-heat oven to 375 F Place whole eggplant on a baking sheet and place in the oven for about 45 minutes Let it cool and then slice it in half the long way and carefully remove the fruit with out piercing the skin. Discard as many of the seeds as possible too. (That should give you 2 shells of eggplant to stuff ) Place the eggplant meat in a large mixing bowl and break it up as much as possible. Add the lamb, rosemary, nutmeg, feta, salt and pepper and egg. Mix throughly to combine. Stuff have the mixture into each of the two eggplant shells Place back on the baking sheet. Return to the oven and bake for 35 minutes at 375F. Raise to temperature to 450F for the next 5 minutes to brown up the top of the meat. Remove from oven. Let cool for 5 minutes Serve.

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