Stuffed Eggplant with Lamb and Cheese
These eggplant shells are filled with onion, lamb sausage, feta and eggplant, then topped with mozzarella and Parmesan.
"Eggplant is one of my favorite vegetables—I could fill an entire book with recipes singing its praises, and I don’t see why it can’t be the star of the show rather than just a supporting act. In this large-format dish, whole eggplants cook until slightly charred on the outside and meltingly tender within. Tahini adds much-needed richness and creaminess, crispy chickpeas add texture (and protein), and lemon and sumac bring brightness. I consider this a lovely vegetarian main course, but it could also serve as a side dish for chicken, lamb, or fish. Any leftovers can be blitzed into a fine eggplant dip in the food processor (add an ice cube for the smoothest result) and refrigerated for up to 3 days." -- Michelle McKenzie
Ingredients
SERVINGS: 4 Serving(s)
- 4 medium eggplants, each approximately 12 ounces, such as Listada or Globe
- 3/4 cup olive oil, divided, plus more for serving
- fine sea salt
- 3 cups cooked chickpeas, homemade or canned, drained, and patted dry with paper towels
- 1 tablespoon sumac
- 1/2 lemon
- 2 cups tahini sauce
- 1/2 cup coarsely chopped flat-leaf parsley
Preparation
1. Preheat oven to 475F and line 2 rimmed baking sheets with parchment paper (make sure the parchment fits inside the pan; at this high temperature, any overhang could burn). Peel eggplants, leaving stems attached; on each, poke center of base a few times with fork or cake tester and divide between the 2 pans.
2. Toss each eggplant with 2 tablespoons olive oil and pinch salt, massaging salt into flesh a little as you work. Create space between eggplants on each pan and roast 40 - 50 minutes, turning eggplants every 10 - 15 minutes to get even browning on all sides. Remove from oven and set aside.
3. Meanwhile, heat 12- to 14-inch sauté pan over medium-high heat and add remaining 1/4 cup olive oil. Once oil is shimmering, add chickpeas and pinch of salt. Pan-fry chickpeas, stirring occasionally, 8 - 10 minutes, or until crispy (as they crisp up, a few may pop out of the pan like popcorn). Lower heat slightly, add sumac, and cook 1 minute more. Taste and add more salt, as needed.
4. Season each eggplant with squeeze of lemon. Place on warmed plates or in shallow bowls and top center of base of each eggplant with 1/4 cup tahini sauce. Top tahini with heaping 1/2 cup chickpeas. Drizzle a little olive oil around sides of eggplant and top olive oil with sprinkling of parsley. Serve at once.
About this recipe
From The Modern Larder: from anchovies to yuzu, a guide to artful and attainable home cooking by Michelle McKenzie. Photography by Rick Poon.
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