Name: Stuffed Eggplant Serving: 4 Prep Time: 20 mins Cooking Time: 1 hour
· Ground lamb
· Fresh herbs
· Roma tomatoes
· Mustard powder
· Feta cheese
· Mustard oil
Phase one: Cube the inside of your eggplant and scoop it out. Chop up peppers, ginger, garlic, and onions and sauté with your cubed eggplant. To the pan add mustard powder, Egyptian spice blend, and mustard oil.
Phase two: When the vegetables are cooked half of the way through add in ground lamb and cook through. Taste and adjust seasonings to your liking. Add in diced roma tomatoes and fresh herbs. You will know the mixture is done when the oil starts to separate.
Phase three: Allow the mixture to cool a bit and then stuff your eggplant shells with the cooked lamb and vegetables. Bake for 40 minutes and top with fig or pomegranate reduction.
Plating: Top with feta cheese and fresh parsley!