Ingredients Jump to Instructions ↓

  1. 3 cups 594g / 20oz Eggplants - (abt 1 1/4 lbs ea) - split lengthwise (medium)

  2. 4 tablespoons 60ml Olive oil

  3. 1 lb 454g / 16oz Ground lamb or lamb sausage removed From casings and crumbled

  4. 1 1/2 cups 93g / 3 1/3oz Chopped onion

  5. 1/2 cup 73g / 2.6oz Chopped green bell peppers

  6. 2 tablespoons 30ml Minced garlic

  7. 1 teaspoon 5ml Salt

  8. 1/2 teaspoon 2 1/2ml Emeril's Essence - seeNote

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 3 teaspoons 15ml Roma plum tomatoes - seeded, chopped (medium)

  11. 1/4 cup 23g / 0.8oz Minced fresh parsley leaves

  12. 2 tablespoons 30ml Minced fresh oregano

  13. 1 cup 146g / 5.1oz Bread crumbs

  14. 1 cup 237ml Crumbled Feta

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 350 degrees. Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp. Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive oil. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool. In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes. Remove with a slotted spoon to drain on paper towels. Add the onions and bell peppers to the fat in the pan and cook, stirring, for 3 minutes. Add the garlic, eggplant, salt, Essence and pepper, and cook until the eggplant is soft, 3 to 4 minutes. Add the tomatoes and cook until they give off their liquid, 3 minutes. Add the parsley and oregano, and stir well. Remove from the heat. Stir in 3/4 cup of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed. Divide the filling among the eggplant shells, and sprinkle the remaining 1/4 cup of bread crumbs over the tops. Bake until the tops are golden and the stuffing is heated through, about 30 minutes. This recipe yields 6 servings.


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