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Tuesday 21 August 2018  
Home > Eggplant stuffed with Lamb and Parmesan recipes
01.01.2003 -main course - lamb

Eggplant stuffed with Lamb and Parmesan

« Original and flavorful, these stuffed eggplants are easy to prepare, if a little fiddly. Choose eggplants with a firm, shiny skin and check that the stem has not dried out, otherwise the eggplant will be a little bitter and will spoil the taste of the dish. » 
Type main courseeggplantsmushroomlamb - Parmesan
Level of difficulty easy
Preparation time Preparation: 20 minutes - Cooking: 55 minutes
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Serves 6


To prepare the ingredients

  • Cut the eggplants in half and soften them in a low oven at 300°F (150°C) for about 45 minutes
  • Clean the mushrooms and chop them finely with a knife


  • Fry the mushrooms in a frying pan in a little olive oil to evaporate their water.
  • When they are cooked, mix them with the lamb
  • Carefully remove the flesh from the eggplants, taking take not to damage the skin. Set the skins aside
  • Press the eggplant flesh through a sieve. Add the sesame paste and season with salt and pepper
  • Place a layer of the meat/mushroom mixture in the bottom of each eggplant skin, cover it with a layer of eggplant flesh and sprinkle with Parmesan
  • Put the eggplants into an oven dish and bake for 10 minutes on low heat until golden
  • Serve immediately.

Suggested drink or wines

A Coteaux du Languedoc Domaine Querelle 2002

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See Also :
Eggplant recipes  Eggplant recipes
Lamb recipes  Lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Mushrooms recipes  Mushrooms recipes
Parmesan recipes (cheese - parmigiano reggiano)  Parmesan recipes (cheese - parmigiano reggiano)
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