Stuffed Eggplants | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Stuffed Eggplants
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Chiquilin Chiquilin Paprika Bittersweet; Open Nature Lamb Bones; Organic Minced Garlic; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Organic Shallot; Simply Organic Parsley; EVOO; Dill Bunch; Essential Everyday Tomato Paste; La Fiesta Yerba Buena Mint; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic; La Valle Tomatoes, Organic, Italian Peeled; Zergut Eggplant Appetizer; Red Spring Onion; Organic Rosemary; St. Benoit Creamery Plain Yogurt, Organic, A2, Pasture Raised

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Stuffed Eggplants

Serves 430 mins prep40 mins cook

A delicious recipe for stuffed eggplants filled with ground lamb and topped with a refreshing garlic yogurt sauce. This dish is perfect for dinner and can be customized with different meats or made vegetarian.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

cup olive oil

tsp paprika

lb ground lamb

clove garlic clove

yellow onion

bunch parsley

fl oz EVOO

bunch dill

tbsp tomato paste

bunch mint leaves

tsp salt

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

tomato

eggplant

bunch spring onion

fresh rosemary

St. Benoit Creamery Plain Yogurt, Organic, A2, Pasture Raised

cup plain yogurt

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Instructions

1: Cut eggplants lengthwise and scoop out the flesh, leaving sides about 1/3 inch thick.

2: Chop the eggplant flesh, onions, garlic, parsley, and rosemary.

3: Sauté the onions until softened, then add garlic.

4: Make room in the middle of the pan and add ground lamb, cook until caramelized.

5: Add parsley, rosemary, and spring onions, mix well and fill your eggplants.

6: Top with sliced tomatoes to prevent drying out the meat.

7: Bake at 400°F for about 40 minutes, adding a bit of water to the baking dish.

8: To make the sauce, stir together yogurt, garlic, mint, olive oil, and salt.

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