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Categories:
eggplants vegetable Spanish onion celery garlic oregano ground allspice ground lmab tomato tomatoes breadcrumbs Parmesan cheese ARUGULA SALAD
Viewed: 21 - Published at: 4 years agoIngredients
- 2 None large eggplants, halved lengthwise
- 2 tbsp vegetable or olive oil
- 1 None large Spanish onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano leaves
- 1 tsp ground allspice
- 1 lb ground lmab
- 2 tbsp tomato paste
- 1 (13.5 oz) can chopped tomatoes
- 1 cup soft fresh breadcrumbs
- 2.5 oz Parmesan cheese, grated
- None None arugula salad, to serve
Method
- Preheat oven to 400°F.
- Scoop flesh out of eggplants, leaving a 3/4 inch shell. Finely chop flesh. Reserve 1 cup. Lightly coat eggplant shells with oil. Season. Place on a baking tray and bake for 10 mins.
- Heat 1 tbsp oil in a large saucepan over medium heat. Add onion, celery and chopped eggplant. Cook for 6-7 mins, until soft. Add garlic, oregano and allspice. Cook for 1 min, until fragrant. Add ground lamb and cook for 5 mins, until browned. Add tomato paste and cook for 1 min. Add chopped tomatoes and simmer, uncovered, for 10-15 mins, or until mixture thickens.
- Distribute between eggplant shells. Combine breadcrumbs and Parmesan and sprinkle over filling. Drizzle with remaining oil and bake for 20-25 mins. Serve with arugula salad.
