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Lamb & Barley Stuffed Eggplant

Lamb & Barley Stuffed Eggplant is a dish that epitomizes the essence of Mediterranean cuisine. Ground lamb meat combined with chewy pearl barley, mint and citrus create a robust meaty combination nestled within roasted eggplant shells.

Eggplants have a mild flavor and are easy to combine with a whole host of meat, vegetable and cheese combinations. These beautiful purple egg-shaped vegetables are rich in many nutrients like fiber, vitamins and anti-oxidants, while low in calories.

Key Ingredients of This Recipe

  • Ground lamb – this can of course be replaced by beef, pork, turkey or chicken. I would recommend to use meat over the poultry if you want to end up with a more robust flavor.
  • Pearl Barley – alternatives are brown rice or farro – both fiber rich. Alternatively, you can use orzo or rice or couscous.
  • Onion
  • Lemon
  • Mint – goes very well with lamb, but can be replace by cilantro.
  • Parsley

How to make Lamb & Barley Stuffed Eggplant

Step 1 – Cut the eggplants in half. Using the tip of your knife, score the eggplant meat into a cross-hatch pattern, cutting deep, without cutting through the skin.

Season the eggplant halves with salt and place them on a baking sheet lined with parchment paper, cut side up.

Allow the eggplants to sweat for about 30 minutes.

Step 2 – Preheat an over to 400 degrees F.

Hold each eggplant half over a bowl or sink and gently squeeze the moisture out of the vegetable. Pat dry with a kitchen towel.

Step 3 – Place the eggplant halves back on the baking sheet and brush them with olive oil. Flip them around (cut side down) and slide the baking sheet in the oven for about 40-60 minutes or until the eggplant is softened and become wrinkly.

Step 4 – While the eggplants are baking, prepare the stuffing by heating olive oil in a skillet and adding the chopped onion until slightly caramelized.

Step 5 – Add the ground lamb and break it up with a spoon until no longer pink.

Step 6 – Add barley and stock. Bring to a simmer for about 40 minutes for the barley to cook al dente. Transfer mixture to a bowl.

Step 7 – Once the eggplant halves are cooked, allow them to cool a little and scrape the flesh out of the skin and add it to the meat/barley mixture.

Add chopped mint and parsley and lemon zest.

Add salt & pepper to taste.

Step 8 – Divide the lamb/barley mixture over the eggplant skins and garnish with some long strips of lemon zest.

Lamb & Barley Stuffed Eggplant is a wonderful tasty dish that you serve for dinner or lunch/brunch.

Detailed Lamb & Barley Stuffed Eggplant

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Lamb Stuffed Eggplant
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Lamb & Barley Stuffed Eggplant

Author: Marinka
Lamb & Barley Stuffed Eggplant is a dish that epitomizes the essence of Mediterranean cuisine. Ground lamb meat combined with chewy pearl barley, mint and citrus create a robust meaty combination nestled within roasted eggplant shells.
Prep Time35 minutes
Cook Time1 hour
Total Time1 hour 35 minutes
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Servings: 2 people

Ingredients

  • 2 eggplants about 8-10 ounces each
  • 8 ounces ground lamb lean
  • 1 tablespoon olive oil
  • 1/4 onion chopped
  • 1/4 cup barley
  • 1 cup chicken stock
  • 1/2 cup parsley finely chopped
  • 1/4 cup mint finely chopped
  • 1 lemon
  • salt & pepper

Instructions

  • Cut the eggplants in half. Using the tip of your knife, score the eggplant meat into a cross-hatch pattern, cutting deep, without cutting through the skin. Season the eggplant halves with salt and place them on a baking sheet lined with parchment paper, cut side up. Allow the eggplants to sweat for about 30 minutes.
  • Preheat an over to 400 degrees F.
  • Hold each eggplant half over a bowl or sink and gently squeeze the moisture out of the vegetable. Pat dry with a kitchen towel.
  • Place the eggplant halves back on the baking sheet and brush them with olive oil. Flip them around (cut side down) and slide the baking sheet in the oven for about 30 minutes or until the eggplant is softened and become wrinkly.
  • While the eggplants are baking, prepare the stuffing by heating olive oil in a skillet and adding the chopped onion until slightly caramelized.
  • Add the ground lamb and break it up with a spoon until no longer pink.
  • Add barley and stock. Bring to a simmer for about 40-60 minutes for the barley to cook al dente. Transfer mixture to a bowl.
  • Once the eggplant halves are cooked, allow them to cool a little and scrape the flesh out of the skin and add it to the meat/barley mixture.
    Add chopped mint and parsley and lemon zest. Add salt & pepper to taste.
  • Divide the lamb/barley mixture over the eggplant skins and garnish with some long strips of lemon zest.

Nutrition

Serving: 1eggplant | Calories: 621kcal | Carbohydrates: 56g | Protein: 31g | Fat: 34g | Fiber: 20g
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