A wee while ago my boyfriend and I made these Lebanese-style stuffed eggplants (minus the garlic and onion) for friends for dinner. They were damn good, but bloody hell we were impatient waiting for them. It was kinda our own fault for starting so late, but when I got the craving for these tasty morsels again and knew we couldn’t start cooking early, I thought it was time to make a quick version of the dish.
Enter all the flavours without as much fuss, and my twist on Lebanese-style lamb and eggplant.
- 2 x eggplants, cut into 2-cm squares
- Sea salt
- 2 TBSP x flavourless coconut oil
- 1 x leek (green tops only), finely sliced
- 300g x organic minced lamb
- 1 tsp x ground allspice
- 1 tsp x ground cumin
- 600g x tomato passata
- 1 1/2 cups x brown rice
- Juice of 1 x lemon
- Salt and pepper, to season
- 4 TBSP x pine nuts, toasted
- 3 TBSP x chopped flat leaf parsley
- 1 cup x feta, crumbled
Sprinkle the eggplants with salt and place in a colander. Allow to ‘sweat’ for around 15 minutes.
Heat the coconut oil in a frying pan on a med-high heat and add the leek. Fry for a few minutes until softened, then add the eggplant. Fry for a further few minutes until the eggplant starts to soften too, then add the mince and spices.
When the mince is almost browned, add the passata and simmer while you cook the rice according to the packet instructions.
When the rice is ready, squeeze the lemon over the mince-eggplant dish and season to taste. Sprinkle the pine nuts, parsley and feta over the top and serve on a bed of rice.