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Eggplant Stuffed with Lamb and Feta

"Eggplant halves are stuffed with a flavorful combination of lamb, feta, and spices. Complete this meal with a green salad and crusty bread - clean enough for any day of the week!"

Ingredients :

2 big eggplants, halved lengthwise
1/four cup olive oil
1 pound floor lamb
1 small onion, chopped
half inexperienced bell pepper, chopped
three cloves garlic, minced
1 teaspoon floor cinnamon
1/2 teaspoon floor allspice
1 teaspoon floor black pepper
1 1/four cups marinara sauce
1 (eight ounce) bundle crumbled feta cheese
2 eggs, beaten
1/2 cup dry bread crumbs
1/2 cup shredded mozzarella cheese

Instructions :

Prep : 35M	Cook : 4M	Ready in : 1H50M

Preheat oven to four hundred degrees F (2 hundred stages C). Line a baking sheet with aluminum foil.
Brush the reduce surfaces of the eggplant halves with half of of the olive oil. Place cut-aspect-up onto the baking sheet, and region into the oven. Bake the eggplant for 30 minutes until tender. Once achieved, remove and allow to chill barely. Scoop out the flesh, leaving the shells 1/2 inch thick. Remove as many of the seeds as you could, then coarsely chop the flesh, and region right into a huge mixing bowl.
Meanwhile, heat the ultimate olive oil in a skillet over medium-high heat. Add the ground lamb, and cook dinner for a couple of minutes until it begins to crumble. Stir inside the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is now not pink, about 5 minutes. Place the beef aggregate into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs till nicely blended.
Evenly divide the lamb aggregate into the eggplant shells, then go back the eggplant to the oven. Bake for 10 mins, then sprinkle with the mozzarella, and decrease the oven temperature to 375 tiers F (one hundred ninety tiers C). Bake till the filling has set, and the mozzarella has became golden brown, about 25 mins greater.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, prepare dinner it calmly, and make easy-up less difficult.

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