Ease of Preparation: Medium.
Yield: 4 servings.
Ingredients:
4 baby eggplants, halved lengthwise and seeded
3 tablespoons (45ml) olive oil
1 yellow onion, finely chopped
2 garlic cloves, sliced
1 tablespoon (15ml) sweet paprika
1 lb. (450g) ground lamb
1 tablespoon (15ml) chopped fresh sage
½ cup (120ml) white wine
1 cup (240ml) canned chopped tomatoes with juice
1 cup (240ml) beef stock
Salt and pepper
½ cup (120ml) roughly chopped pistachios
½ cup (120ml) panko breadcrumbs
Method:
Sprinkle flesh of eggplants with salt and set aside for 15-20 minutes.
Once eggplant has released its juices, remove excess salt with paper towel. Reserve.
Preheat oven to 375 degrees.
In a large saucepan, heat oil over medium-high heat.
Add onions, garlic and sweet paprika, and cook for 3-4 minutes, or until onions are soft.
Add lamb and sage, and cook for 6-8 minutes, or until lamb has browned nicely.
Deglaze pan with white wine and stir.
Cook for 2-3 minutes, and add tomatoes and beef stock.
Bring to a simmer, and cook for 10-12 minutes, or until stock has reduced by half.
Once sauce has thickened, add pistachios and season with salt and pepper. Remove from heat.
Scoop equal amounts of stuffing into each half eggplant.
Top with panko breadcrumbs and place on a baking tray with parchment paper.
Place tray in oven and bake for 18-20 minutes, or until breadcrumbs are golden and eggplant is soft.
Remove from oven and serve hot.
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