Greek Stuffed Eggplant (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
3 medium eggplants (about 11/4 pounds each), split lengthwise |
4 tablespoons olive oil |
1 pound ground lamb, or lamb sausage removed from casings and crumbled |
1 1/2 cups chopped onion |
1/2 cup chopped green bell peppers |
2 tablespoons minced garlic |
1 teaspoon salt |
1/2 teaspoon essence, recipe follows |
1/2 teaspoon ground black pepper |
3 medium roma plum tomatoes, seeded and chopped |
1/4 cup minced fresh parsley leaves |
2 tablespoons minced fresh oregano |
1 cup bread crumbs |
1 cup crumbled feta |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the oven to 350 degrees F.
2. Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.
3. Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool.
4. In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes. Remove with a slotted spoon to drain on paper towels. Add the onions and bell peppers to the fat in the pan and cook, stirring, for 3 minutes. Add the garlic, eggplant, salt, Essence and pepper, and cook until the eggplant is soft, 3 to 4 minutes. Add the tomatoes and cook until they give off their liquid, 3 minutes. Add the parsley and oregano, and stir well. Remove from the heat. Stir in 3/4 cup of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed.
5. Divide the filling among the eggplant shells, and sprinkle the remaining 1/4-cup of bread crumbs over the tops. Bake until the tops are golden and the stuffing is heated through, about 30 minutes.
6. Essence:
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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