LAMB STUFFED EGGPLANT WITH TOMATO AND FETA
Steps:
- Preheat oven to 350 degrees. Slice eggplants in half lengthwise. Using a tablespoon, hollow out the eggplants, levying a 1/2 inch thick layer of flesh and reserving the centers. Rub the eggplants with 1 T of the olive oil, then season with salt and pepper. Place the eggplant halves on a rimmed baking sheet. Pour 1/4 cup of water and 2 T of olive oil onto the bottom of the sheet and cover it with foil. Transfer to the oven and bake for 30 minutes. Meanwhile, prepare the filling: In a large skillet, heat 2 T of canola oil until it shimmers. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and cook one more minute. Transfer to a large bowl. Finely dice the reserved eggplant centers. Return the skillet to med heat and add 1T of canola oil. Add 1/2 cup of the diced eggplant centers and cook until softened, about 3 minutes. (The rest of the eggplant centers can be discarded.) Add the eggplant to the onion mixture. Return the skillet to med heat, and add the lamb. Cook until it is browned on all sides, breaking it up with the back of a spoon while it cooks. Add the lamb to the onion mixture. Combine the onion mixture with the parsley, tahini, harissa, barley and 1/2 t salt. Remove the eggplant halves from the oven and discard the foil. Stuff each half with about 1/2 cup of filling, then return to the oven and cook, uncovered, for another 30 minutes. Take the baking sheet from the oven and top each eggplant half with some crumbled feta cheese and 1/4 cup of tomato sauce, and return to the oven for 10 more minutes. Divide the eggplant halves among plates, garnish with parsley and serve.
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