Description
Mediterranean Barefoot Contessa stuffed eggplant delivers rich flavors from classic Italian ingredients. Ina Garten’s signature approach combines roasted vegetables with herbed cheese for a delightful Mediterranean-inspired dish you’ll savor with pleasure.
Ingredients
Scale
- 4 baby eggplants (15 to 18 cm long, 225 to 275 g each)
- 1 lb (450 g) lean ground lamb
- 14.5 oz (410 g) can diced tomatoes, San Marzano, undrained
- 12 oz (340 g) fresh ricotta
- 4 oz (115 g) fresh goat cheese, Montrachet
- 2 extra-large egg yolks
- 8 oz (225 g) chopped yellow onion
- 4 tsp minced garlic (4 cloves)
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- ½ cup (120 ml) dry red wine
- 1 cup (240 ml) marinara sauce, Rao’s
- 20 g fresh parsley, minced
- 1 ½ tbsps fresh mint leaves, julienned, plus extra for serving
- good olive oil
- kosher salt
- freshly ground black pepper
Instructions
- Preparation: Warm the oven to 190°C (375°F). Slice eggplants lengthwise, preserving stems, and create delicate shells by carefully removing interior flesh. Arrange shells in a baking dish, reserving scooped flesh for filling.
- Initial Roasting: Drizzle eggplant shells with olive oil, seasoning with salt and pepper. Add water to the baking dish, cover with aluminum foil, and roast for 30 minutes until shells become tender.
- Filling Creation: In a large skillet, sauté onions and chopped eggplant flesh until softened. Add garlic, ground lamb, and cook until meat browns. Sprinkle oregano and cinnamon, then deglaze with wine. Introduce tomatoes, marinara sauce, and parsley, simmering until liquid reduces and mixture thickens.
- Cheese Topping Preparation: Blend ricotta, goat cheese, egg yolks, and mint in a bowl. Season with salt and pepper, creating a creamy, herbaceous mixture.
- Final Assembly and Baking: Fill roasted eggplant shells with lamb mixture, topping with cheese blend. Return to oven and bake for 30-40 minutes until filling is heated through and topping turns golden brown. Garnish with fresh mint before serving.
Notes
- Prepare with Precision: Hollow out eggplant shells carefully, maintaining a consistent 1/3 inch thickness to ensure even cooking and structural integrity.
- Moisture Management: Adding water to the baking dish prevents eggplant from drying out and helps create tender, perfectly roasted shells.
- Flavor Layering: Toast herbs and spices briefly in the pan to intensify their aromatics and develop a deeper, more complex taste profile.
- Cheese Topping Technique: Blend cheeses thoroughly and season well to create a rich, creamy finish that complements the robust lamb filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 130 mg