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Gusto
Gusto

Lamb-Stuffed Eggplant

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  • Serves

    4

Ingredients

  • 4 baby eggplants, halved lengthwise and seeded
  • tbsp (45 ml) olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 tbsp (15 ml) sweet paprika
  • 1 lb. (450 g) ground lamb
  • 1 tbsp (15 ml) chopped fresh sage
  • ½ cup (120 ml) white wine
  • 1 cup (240 ml) canned chopped tomatoes with juice
  • 1 cup (240 ml) beef stock
  • salt and pepper
  • ½ cup (120 ml) roughly chopped pistachios
  • ½ cup (120 ml) panko breadcrumbs

Directions

  1. Sprinkle flesh of eggplants with salt and set aside for 15-20 minutes.
  2. Once eggplant has released its juices, remove excess salt with paper towel. Reserve.
  3. Preheat oven to 375F.
  4. In a large saucepan, heat oil over medium-high heat.
  5. Add onions, garlic and sweet paprika, and cook for 3-4 minutes, or until onions are soft.
  6. Add lamb and sage, and cook for 6-8 minutes, or until lamb has browned nicely.
  7. Deglaze pan with white wine and stir.
  8. Cook for 2-3 minutes, and add tomatoes and beef stock.
  9. Bring to a simmer, and cook for 10-12 minutes, or until stock has reduced by half.
  10. Once sauce has thickened, add pistachios and season with salt and pepper. Remove from heat.
  11. Scoop equal amounts of stuffing into each half eggplant.
  12. Top with panko breadcrumbs and place on a baking tray with parchment paper.
  13. Place tray in oven and bake for 18-20 minutes, or until breadcrumbs are golden and eggplant is soft.
  14. Remove from oven and serve hot.
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