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Ingredientes
- 3 med eggplants - (abt 1 1/4 lbs ea) split lengthwise
- 4 Tbsp. extra virgin olive oil
- 1 lb grnd lamb or possibly lamb sausage removed from casings and crumbled
- 1 1/2 c. minced onion
- 1/2 c. minced green bell peppers
- 2 Tbsp. chopped garlic
- 1 tsp salt
- 1/2 tsp Emeril's Essence see * Note
- 1/2 tsp freshly-grnd black pepper
- 3 med Roma plum tomatoes seeded, minced
- 1/4 c. chopped fresh parsley leaves
- 2 Tbsp. chopped fresh oregano
- 1 c. bread crumbs
- 1 c. crumbled Feta
Direcciones
- Preheat the oven to 350 degrees.
- Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.
- Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 tsp. of extra virgin olive oil. Bake till the shells are softened but not brown, about 15 min. Remove from the oven and let cold.
- In a heavy skillet heat the remaining 2 Tbsp. of oil over medium-high heat. Add in lamb and cook, stirring, till no longer pink, about 5 min. Remove with a slotted spoon to drain on paper towels.
- Add in the onions and bell peppers to the fat in the pan and cook, stirring, for 3 min. Add in the garlic, eggplant, salt, Essence and pepper, and cook till the eggplant is soft, 3 to 4 min. Add in the tomatoes and cook till they give off their liquid, 3 min. Add in the parsley and oregano, and stir well.
- Remove from the heat. Stir in 3/4 c. of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed.
- Divide the filling among the eggplant shells, and sprinkle the remaining 1/4 c. of bread crumbs over the tops. Bake till the tops are golden brown and the stuffing is heated through, about 30 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 6 servings | |
| Calories 503 | |
| Calories from Fat 299 | 59% |
| Total Fat 33.57g | 42% |
| Saturated Fat 13.02g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 852mg | 36% |
| Potassium 822mg | 23% |
| Total Carbs 31.1g | 8% |
| Dietary Fiber 8.8g | 29% |
| Sugars 9.1g | 6% |
| Protein 21.42g | 34% |
