Stuffed Eggplants with Lamb and Apricot Chutney

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

An easy stuffed eggplant recipe - delicious, comforting and loaded with flavour! The medium-sized eggplants are first roasted until tender, then filled with ground lamb and apricot chutney, returned to the oven for a further 15 minutes until very soft and tender. Whether you're looking for a simple weeknight meal or something to show off at your next dinner party, these delicious stuffed eggplants are sure to be a crowd-pleaser! Feel free to make the recipe with your favorite stuffing (red lentil, chickpea, haloumi, etc). If you belongs to those people with OR6A2 gene who are sensitive to the aldehyde component (the soapy smell) found in cilantro and dislike the taste of cilantro, use flat parsley instead.

 

	Apricot Chutney
4-6 Eggplants, medium 4 tbsp Olive oil Sea salt Freshly ground black pepper 2 Red onions, peeled and chopped 3 Garlic cloves, peeled and chopped 300 g Ground lamb 1 Tomato, chopped 1 Paprika, chopped 2 tbsp Tomato paste 3 tbsp Water 2 tbsp Aprikosen chutney 1 tbsp Pomegranate seeds, optional 1 handful Cilantro or flat parsley	500 g Apricots, pitted and diced 1 Small red onion, peeled and chopped 1 Chilli pepper, diced 100 g Coconut sugar 80 ml Apple cider vinegar 3 tbsp Sultanas 2 tbsp Honey 1/2 tsp Salt 1/2 tsp Mustard seeds 1/2 tsp Coriander, ground 1/2 tsp Cumin, ground 1/2 tsp Black pepper, ground

1. Wash, halve, pit and dice the apricots. Peel and finely chop the onion. Wash, dry and cut the chilli pepper into small cubes.
2. Place all the ingredients in a saucepan. Bring it to the boil over medium heat. Let it simmer for about 15-20 minutes, stirring from time to time. Season with salt and pepper.
3. Preheat the oven to 190C/375F. Wash and pat dry eggplants. Cut the eggplant lengthwise down the middle, making sure not to cut through to the bottom. Place them in a baking dish, drizzle with 2 tbsp of the olive oil and sprinkle some salt and black pepper on top. Roast until soft and tender, about 18-20 minutes.
4. Meanwhile prepare the filling. Heat the remaining 2 tablespoons of olive oil in a skillet. Fry the onion in it for about 5 minutes. Add the garlic and stir briefly. Add the ground lamb. Cook for a further 5-7 minutes, stirring constantly. Add in chopped tomato and paprika. Stir well and let simmer for another 3 to 5 minutes. Season with salt, pepper and add 1 tablespoon of tomato paste to the filling.
5. When the eggplants are completely soft, remove from the oven. Using a spoon, lightly press down the flesh of each eggplant to create a well. Spoon the ground lamb filling into eggplants and place them into a casserole dish.
6. Stir the remaining 1 tablespoon of tomato paste, water and chutney together. Spoon the mixture over the stuffed eggplatns. Return to the oven, and roast until very soft, about 15 minutes more.
7. Remove and garnish with cilantro or parsley, and top with pomegranate seeds if using. Serve them with rice or flatbread.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com