Baked Eggplant Cups with Spiced Lamb and Fresh Tomato
Nutritional Information
Halved eggplant scoops filled with seasoned ground lamb and fresh tomato. A Mediterranean, whole-food, low-added-fat comfort dish.
This recipe is originally for 4 servings. How many are you cooking for today?
- 2 larges globe eggplants (halved lengthwise)
- 12 ozs ground lamb
- 1 whole medium tomato, finely diced
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon ground cumin (or crushed cumin seed)
- 1/2 teaspoon ground coriander (optional)
- 1/4 teaspoon salt and pepper to taste
Preheat oven to 400°F (200°C). Score eggplant flesh and roast cut-side down on a sheet pan 20 minutes until soft.
Scoop a portion of flesh from each half to create cups; chop removed flesh and reserve.
In a skillet over medium heat, cook onion and garlic with a splash of water until translucent. Add ground lamb and chopped eggplant flesh; cook until lamb is browned.
Stir in diced tomato, cumin, coriander, parsley, salt and pepper and cook 2–3 minutes to combine flavors.
Fill each eggplant cup with the lamb mixture and return to oven for 8–10 minutes to meld. Serve warm.
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