Eggplant stuffed with lamb, feta, and couscous with a garlic yogurt sauce
When I think of stuffed vegetables, my first thought is stuffed peppers. But peppers are only one of many vegetables that could be stuffed. For example, eggplant.
The delectable flavor of this dish starts with browning ground lamb. The fat and juices all remain in the mixture as vegetables and finally the couscous is added and cooked. Feta and parsley add the final key Mediterranean flavors with just a dash of lemon juice.
The sauce for this dish, brings a beautiful tanginess, accenting that little bit of acidity coming from the lemon juice in the dish. Depending on how much you use, you may have a bit left over. I save it and use it as a simple dressing over a fresh salad later in the week.
Half an eggplant satisfies me quite nicely for dinner, but if I am feeling a bit hungrier than normal, I’ll serve this with a simple salad of greens tossed with an olive oil, and my favorite rich balsamic vinegar and a dash of salt and pepper.
– The Recipe –
Mediterranean Stuffed Eggplant
prep time:5-10 min
total time:40min
makes: 4 servings
Ingredients
- two medium eggplant, halved
- 1/2 lb ground lamb
- 1/2 medium sweet onion, diced
- 2 tbs olive oil
- 4 cloves of garlic, diced
- 1/2 cup mushroom, diced
- 1/2 pint cherry tomatoes, halved
- 3/4 tsp of salt
- 1/3 c couscous
- 2/3 c water
- 6 grinds of fresh pepper or to taste
- 1/8 c chopped fresh parsley, plus extra for garnish
- 1/3 c crumbled feta
- 1/4 tsp lemon juice
Yogurt Sauce
- 1/2 c yogurt
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 3 grinds of pepper
- 1/4 tsp olive oil
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Slice the eggplant in half, and scoop the center of the eggplant out to form a well. Leave some of the eggplant flesh (roughly 1/2 in all around) intact for baking.
- Rub the eggplant halves with olive oil and sprinkle with a dash or two of salt.
- Bake the eggplant on a baking sheet face side up for 15-20 minutes.
- While baking prepare the filling. Begin with browing the lamb, garlic, and oinion over medium heat.
- Add the remaining vegetables and the diced centers of the eggplant and cook until just beginning to soften.
- Add the couscous and water and simmer on medium low heat covered until the couscous is soft.
- Mix in the lemon juice, parsley, feta, and pepper.
- Remove the eggplant from the oven and stuff with the filling. Place back in the oven and bake for an additional 10-15 minutes, until the eggplant is soft.
- While baking, prepare the sauce by mixing all the sauce ingredients together.
- Remove eggplant from the oven. Right before serving, drizzle with the yogurt sauce and garnish with extra parsley. Serve with extra sauce on the side if desired.
Apricity 