Mmmmm....eggplant

Abigail is on a cleanse this week, eating vegan and what not so I decided to make some lamb since it's not her favorite for Mike and I. The San Francisco Chronicle had some wonderful recipes a few weeks ago and this is another recipe from the July 17th edition. This recipe is from Lynne Char Bennett and combines lamb, eggplant and feta. Yum! How could you go wrong? She served it as an appetizer but Mike and I had it for our dinner. http://articles.sfgate.com/2011-07-17/food/29780339_1_grilled-eggplant-italian-eggplants-feta-cheese

Eggplant with Lamb Stuffing my way

1 medium eggplant, about 1 pound
extra virgin olive oil, as needed
3/4 pound lean ground lamb
kosher salt, to taste
freshly ground black pepper, to taste
1/2 minced red onion
2 garlic cloves, peeled, cored and pressed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon Marsala
~3 ounces feta cheese, crumbled
1 hand full chopped Italian parsley
1 ounce grated melting cheese such as aged Gouda

Preheat oven at 425 degrees. Trim eggplants and cut in half lengthwise. Remove a strip down the middle to hold the stuffing, leaving at least a 1/4-inch rim. Chop the removed eggplant and set aside. Brush the cut surfaces of the eggplant with olive oil and set aside.

Add about 1 teaspoon olive oil to a large non-stick skillet over medium heat. Season the lamb with salt and pepper; add to the skillet and cook, stirring, until browned, breaking up the meat into small bites.

Remove the lamb from the skillet using slotted spoon and set aside. Add the onions and chopped eggplant to the skillet. Cook, stirring occasionally, until the onions become translucent and the eggplant softens, about 10-15 minutes. Add the garlic, cumin and coriander, and continue cooking until the garlic becomes aromatic. Add the Marsala and cook briefly to reduce.

Remove the skillet from the heat. Stir in the feta, parsley and extra virgin olive oil to moisten, and add salt and pepper to taste. Stir in the grated Gouda and cooked lamb.

Give the eggplant another light coat of oil, season with salt and pepper and bake until tender, about 12 minutes total, turning about halfway.

Reheat the filling as needed, then spoon atop each eggplant.

This was rich and delicious. Mike and I had it with 2009 Crooked Path Zinfandel, great combo. Enjoy!