Lamb Stuffed Eggplants

Name: Lamb Stuffed Eggplants
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 appetizers or 2 main courses
Ingredients: 2 small eggplants, each about 7 inches (18 cm) long; 1/4 cup (60 ml) olive oil; 1 cup (250 ml) braised lamb, warmed (see recipe); 1 green onion, finely chopped; 2 tbsp fresh cilantro leaves; 2 tbsp mustard shoots (optional); 2 oz (55 g) feta cheese, crumbled

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Preparation 15 MIN

Cooking 15 MIN
Makes 4 appetizers or 2 main courses

Ingredients
Preparation

Ingredients

2 small eggplants, each about 7 inches (18 cm) long
1/4 cup (60 ml) olive oil
1 cup (250 ml) braised lamb, warmed (see recipe)
1 green onion, finely chopped
2 tbsp fresh cilantro leaves
2 tbsp mustard shoots (optional)
2 oz (55 g) feta cheese, crumbled

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C).
Cut the eggplants in half lengthwise. With the tip of a knife, score the flesh in a criss-cross pattern without piercing the skin. Season with salt and pepper.
In a large ovenproof skillet, brown the eggplants, cut side down, in the oil. Turn the eggplants over and transfer to the oven for about 10 minutes or until just tender.
Spoon the meat over the eggplants. Garnish with the green onion, cilantro and mustard shoots. Sprinkle with the feta.