Meat Stuffed Eggplant (Bitten Jen)

Shanteigh Evans. Dinner. September 28th , 2020.

I’m bringing you this recipe from my friend liz’s new. Sprinkle stuffed eggplants with remaining mozzarella and parmesan. I hope you try this one first, let me know how you like it and i’ll go ahead and share more recipes for meat stuffed eggplants or other veggies. Must stuff into food receptacles. Eggplants are stuffed with meat (lamb) and rice. Eggplant halves are stuffed with ground beef, tomatoes, and mozzarella cheese. This stuffed eggplant is a tasty alternative to heavier fried eggplant slices. It’s similar in flavor to eggplant parmesan, but with ground beef in the filling. This meat stuffed eggplant recipe uses simple ingredients and is very easy to make. In addition to the eggplant and the meat i used tomatoes and a few spices to create a delicious, simple dish. The best eggplants for stuffed eggplant parm.

They’re large and sturdy enough to be turned. The vegetable is neither white nor shaped like an egg. Add the grated cheese, parsley, egg. Try a delicious meat stuffed eggplant recipe that will leave you mouthwatering. And it’s up to you whether you’d prefer. A large eggplant is hollowed out, and it’s flesh is mixed with italian sausage, garlic, bread crumbs and parmesan cheese. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. I did it with zucchini. Lots of indian spices flavor these stuffed eggplants. Lots of indian spices flavor these stuffed eggplants.

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👍 Author: Shanteigh Evans🍴 Yield: 2🔥 Category: Dinner⏱ Prep Time: 20 Minutes ⏱ Cook Time: 55 Minutes ⏱ Total Time:1 Hours 15 Minutes

Meat Stuffed Eggplant (Bitten Jen)

This Meat Stuffed Eggplant Is Full Of Delicious Flavor, And Is A Filling, Low-carb Dinner. Cinnamon-scented Lamb, Tomatoes And Toasted Pine Nuts make This Dish Unique And Hearty!.

INGREDIENTS:

• 2  medium eggplants (sliced in 2-inch rounds)
• 1  tablespoon olive oil
• 1/4  cup pine nuts
• 1  pound ground lamb (or sirloin)
• 1 tablespoon clarified butter
• 1  tablespoon cinnamon
• 1/2  teaspoon nutmeg
• 1/4  teaspoon allspice
• 1  teaspoon salt
• 1/2  teaspoon pepper
• 1  large onion diced
• 1/2  cup  chicken broth low sodium
• 32  ounces crushed tomatoes low sodium

INSTRUCTIONS:

1. Preheat the broiler and line a baking sheet with foil.
2. Lay the eggplant slices in a single layer on the prepared pan, and using a pastry brush, brush evenly on both sides with olive oil. Sprinkle with salt and pepper, then broil eggplant 5 minutes per side, until browned.  Place broiled eggplant in the bottom of a 9x13 a glass baking dish.
3. Reduce oven heat to 350°F.
4. Place pine nuts on a baking sheet and bake until golden brown, about 6-7 minutes; set aside.
5. While pine nuts are toasting, melt clarified butter in a deep pan heated over medium-high heat.
6. Brown meat in the butter and sprinkle with salt, pepper, cinnamon, nutmeg and allspice. Cook for 5-7 minutes using a wooden spoon to break up the meat as it cooks.
7. Add onions and continue cooking for additional 5-7 minutes until onions are translucent.
8. Add chicken broth and deglaze the pan using the back of a wooden spoon to scrape up brown bits.
9. Pour in crushed tomatoes and toasted pine nuts, then remove from heat.
10. Carefully pour the meat mixture over the eggplant rounds and bake for 45 minutes.
11. Serve with plain yogurt, fresh parsley and extra pine nuts.

Toss eggplant with clean hands to coat. Sprinkle reserved parsley over entire platter. Drizzle with a bit more oil before serving. She is a contributor to kqed’s bay area bites, sfoodie, and berkeleyside nosh. Add the egg and mix until a dough forms. Stuffed eggplants with beef and sausages are a reassuring presence during our summer meals. Season with salt and freshly ground black pepper and add a beaten egg, then mix again. Fill up the eggplant shells with the ground meat stuffing and sprinkle with breadcrumbs and grated parmigiano. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Eggplant, garlic, green onion, ground black pepper, hot pepper flakes, hot pepper paste, onion, salt, sesame oil, soy sauce, sugar, vegetable oil.

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