Stuffed Eggplants with Lamb Mince
recipe

A delicious and hearty dish that combines flavorful ingredients, perfect for dinner or special occasions.
Preparation Time: 1 hour
Serving Size: 4

Ingredients:

- 3 medium-sized eggplants
- Generous amount of olive oil
- 400 g lamb mince
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- Black pepper
- Flaky sea salt
- 4 large ripe tomatoes, diced (seeds removed)
- 8 small green padron peppers or regular green peppers, sliced or diced

Instructions:

1. Cut the eggplants in half lengthwise and carefully scoop out the flesh, leaving about a 1 cm border.
2. Heat olive oil in a skillet over medium-low heat. Add the eggplant halves and sauté until soft and browned, about 5-7 minutes. Remove from the skillet and set aside.
3. If needed, add a bit more olive oil to the skillet. Add the diced onion and garlic. Sauté until the onion is soft and translucent.
4. Add the lamb mince to the skillet and brown it. Season with black pepper and flaky sea salt.
5. Stir in the diced tomatoes and padron peppers. Let simmer on low heat for about 10 minutes, allowing the flavors to meld.
6. Fill the sautéed eggplant halves with the lamb mixture and place them in a baking dish.
7. Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, until the eggplants are fully cooked.
8. Serve warm and enjoy, perhaps with a glass of Alamos Malbec 2015 wine.

Nutritional Information (per serving):

- Energy: 470 kcal
- Protein: 32 g
- Carbohydrates: 12 g
- Fat: 34 g
- Fiber: 6 g

Reviews: 4.98 (2897 reviews) ★★★★★ share