Though traditionally made recipe with ground chicken, you may prepare it with ground beef, lamb or have a vegetarian version too. Simply replace the meat with your favorite vegetable (mushrooms, chickpeas work very well), sprinkle some grated cheese over the top and bake it, it turns out to be a delicious alternative.
2 tablespoons extra-virgin olive oil
1 onion, sliced
1 teaspoon grated fresh ginger
1 teaspoon chili powder
1 garlic clove, minced
1/4 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground coriander
1 tomato, chopped
12 oz. lean ground lamb
1 green bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
1/2 onion, sliced
8 cherry tomatoes, quartered
Fresh cilantro sprigs
Preheat the oven to 350°F (180°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell. Place the eggplant shells in an ovenproof dish.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and fry for about 5 minutes until golden brown. Stir in the grated ginger, chili powder, minced garlic, turmeric, salt, and ground coriander. Add the chopped tomato and stir-fry for 1 minute.
Add the ground lamb to the skillet and continue to stir-fry over medium heat for 7-10 minutes, or until the lamb is browned. Stir in the chopped green and orange bell peppers and fresh cilantro.
Spoon the lamb mixture into the eggplant shells and brush the edges of the shells with the remaining olive oil. Bake for 30-35 minutes, or until the eggplant is tender and the top is golden brown.
Garnish with sliced onions, cherry tomatoes, and cilantro sprigs. Serve with a side of green salad or cooked rice, if desired.
Enjoy your Indian Stuffed Eggplants with Lamb!