Lebanese Stuffed Eggplants

 

SERVES 4

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Ingredients…. 

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4 eggplants 

½ cup of water

¼ cup of flaked almonds, lightly toasted

1 small handful of flat leaf parsley, roughly chopped

For the Spiced lamb

1 tbsp of coconut oil

1 onion, thinly sliced

2 gloves of garlic, finely chopped

500g organic and grass fed lamb mince

2 tsp ground cumin

2 tsp ground cinnamon

1 tsp ground coriander

3 tomatoes chopped

Himalayan salt and black pepper  

 

How to make….

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1.Preheat oven to 170 degrees

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2.Place the eggplants in a medium roasting tray and pour in the water. Cover with foil and bake for 1 hour

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3.Meanwhile, prepare the lamb. Heat the oil in a medium frying pan over a low heat. Cook the onion, garlic until softened

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4.Increase the heat to medium and add the lamb and spices and cook, stirring with a wooden spoon to break up any lumps, for 10 minutes

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5.Add the tomatoes and gently simmer for 20 minutes, or until the sauce has thickened, season with salt and pepper

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6.Increase the oven temperature to 190 degrees

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7.Slice down the centreline of the eggplants, to expose the soft flesh. Open up slightly. Spoon in the lamb mixture over the eggplants to cover and partially fill. Bake for 20 minutes or until lamb is brown

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8.To serve, scatter the eggplants with the flaked almonds and fresh herbs

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9.Can we served on their own, with a fresh salad or cauliflower rice