Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 7/8 tablespoon long grain rice; 1/2 seeds; 2 aubergines; 1 1/2 tablespoons salt; 2 tablespoons olive oil; 7/8 pound lamb cut into 1.5cm cubes; 1 red pepper finely diced; 1 green pepper finely diced; 1 onion medium, finely diced; 2 cloves garlic finely chopped; 3 stalks parsley chopped; 2 stems thyme chopped; 7/8 cup vegetable stock; 2/3 cup feta cheese

14 ingredients

2 steps

Ingredients

7/8 tablespoon long grain rice
1/2 seeds
2 aubergines
1 1/2 tablespoons salt
2 tablespoons olive oil
7/8 pound lamb cut into 1.5cm cubes
1 red pepper finely diced
1 green pepper finely diced
1 onion medium, finely diced
2 cloves garlic finely chopped
3 stalks parsley chopped
2 stems thyme chopped
7/8 cup vegetable stock
2/3 cup feta cheese

Directions

1

Heat oven to 350°F. Cook the rice according to the package instructions, then set aside. Sprinkle the cut side of the eggplant with 1 1/2 tbsp salt and set aside for 20 mins.
2

Heat oil in a pan and fry the meat for about 5 mins. Add the peppers, onion and garlic and fry for 3 more mins. Stir in the rice, parsley and thyme. Season with salt and pepper, then place the eggplants in a baking dish and fill with the rice mixture. Pour the stock over the eggplant, crumble the feta on top and bake for about 30 mins, then serve immediately.