Description
Ina Garten’s stuffed eggplant brings Mediterranean magic to your dinner table. Rich with garlic, herbs, and tomatoes, this comforting dish promises to delight your senses and transport you to the sun-drenched shores of Greece.
Ingredients
Scale
Main Ingredients:
- 4 baby eggplants (15 to 18 cm long, 225 to 275 grams each)
- 450 grams (1 pound) lean ground lamb
- 1 (410-gram) can diced tomatoes, such as San Marzano, undrained
Cheese and Dairy:
- 340 grams (12 ounces) fresh ricotta
- 115 grams (4 ounces) fresh goat cheese, such as Montrachet
- 2 extra-large egg yolks
Herbs, Spices, and Flavor Enhancers:
- 225 grams (8 ounces) chopped yellow onion
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 120 milliliters (½ cup) dry red wine
- 240 milliliters (1 cup) marinara sauce, such as Rao’s
- 20 grams fresh parsley, minced
- 1 ½ tablespoons fresh mint leaves, julienned, plus extra for serving
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 190°C (375°F). Slice eggplants lengthwise, keeping stems intact. Carefully hollow out the interior, creating a 1/3 inch thick shell. Set aside the scooped eggplant flesh for later use. Arrange the eggplant shells in a 25×35 cm baking dish, ensuring a snug fit.
- Drizzle olive oil over the eggplant shells, seasoning generously with salt and pepper. Pour water into the baking dish, then cover tightly with aluminum foil. Roast for 30 minutes until the shells become tender when pierced.
- In a large 30 cm skillet, heat olive oil over medium heat. Sauté diced onions until translucent, approximately 5 minutes. Chop the reserved eggplant flesh and add to the skillet, cooking for an additional 5 minutes.
- Introduce minced garlic and cook briefly until aromatic. Add ground lamb, breaking it apart with a fork and cooking until the meat loses its pink color, about 5-7 minutes.
- Incorporate oregano and cinnamon, stirring for 1 minute to release their flavors. Pour in wine, tomatoes, marinara sauce, and chopped parsley. Season with salt and pepper. Simmer uncovered for 25-30 minutes until the liquid reduces significantly.
- Prepare the cheese topping by combining ricotta, goat cheese, egg yolks, and mint in a medium bowl. Mix thoroughly and season with salt and pepper.
- Spoon the lamb mixture into the roasted eggplant shells, distributing evenly. Top with dollops of the cheese mixture.
- Return to the oven and bake for 30-40 minutes, until the filling is heated through and the topping develops a light golden brown color. Garnish with additional fresh mint before serving.
Notes
- Bake until golden brown to create a crispy, caramelized cheese topping that adds incredible depth and texture to the dish.
- Grill or roast the scooped-out eggplant flesh for an extra layer of smoky flavor that intensifies the overall taste profile.
- Simmer the lamb mixture carefully, reducing the liquid completely to prevent a watery filling and ensure a rich, concentrated taste.
- Maintain a perfect balance between filling and eggplant shell to guarantee each bite is packed with delicious ingredients.
- Select only the freshest ingredients, especially high-quality lamb, ricotta, and goat cheese, to elevate the entire culinary experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg