Bahraini Stuffed Eggplant With Spiced Ground Lamb
Bahraini Stuffed Eggplant with Spiced Ground Lamb is a traditional dish from Bahrain that combines tender eggplants with flavorful spiced ground lamb, creating a delicious and satisfying meal.
Ingredients
- 4 small eggplants
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tomatoes, diced
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the eggplants and scoop out the flesh, leaving a shell about 1/4 inch thick. Chop the eggplant flesh and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the ground lamb, cumin, coriander, cinnamon, salt, and pepper. Cook until the lamb is browned.
- Stir in the chopped eggplant flesh, tomatoes, and parsley. Cook for another 5 minutes.
- Stuff the eggplant shells with the lamb mixture and place them in a baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender.
- Serve the stuffed eggplants hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Baking dish Foil
Tools
Skillet Knife Cutting board
Serving suggestions
Serve the Bahraini Stuffed Eggplant with Spiced Ground Lamb with a side of rice and a fresh salad.
Tips & tricks
For a vegetarian version, you can substitute the ground lamb with cooked lentils and add extra vegetables for a hearty filling.
Cost
$15