Harissa Lamb Stuffed Eggplant Recipe

Harissa Lamb Stuffed Eggplant Recipe
Staff Writer
Harissa Lamb Stuffed Eggplant
Dan Whalen

Harissa Lamb Stuffed Eggplant

Harissa is a red pepper paste from North Africa that is trendy right now but has been around for a very long time. Mixing it with eggplant and lamb is a natural combination, but the real fun in this recipe comes from the whipped cucumber feta topping.

From Stuffedby Dan Whalen

 

8
Servings
275
Calories Per Serving
Deliver Ingredients

Ingredients

  • Harissa (or ¼ cup [44 g] store-bought)
  • 1 red bell pepper
  • 25 dried arbol chiles
  • ¼ teaspoon coriander
  • ½ teaspoon caraway
  • 3 cloves garlic
  • ¼ teaspoon oregano
  • Juice of 1 lemon
  • 4 small (preferred) or 2 large eggplants
  • Olive oil
  • Salt and pepper
  • 1½ pounds (680 g) ground lamb
  • ¼ cup (16 g) chopped parsley
  • Whipped Cucumber Feta
  • 8 ounces (225 g) feta
  • 2 ounces (56 g) cream cheese
  • Juice of 1 lemon
  • 1 tablespoon (15 ml) olive oil
  • ⅓ cup (40 g) chopped cucumber

Directions

Remove the stems from the chiles, and if you don’t like it hot, remove the seeds too. This recipe is VERY hot, so unless you really like heat, consider removing half of the seeds to make it somewhat bearable. Even if you remove all of the seeds it will still be a solid 4 on the heat scale. Pour boiling water over the chiles to just barely cover them and allow them to sit for 20 minutes.

Preheat the oven to 425˚F (220˚C, or gas mark 7). Split the eggplants in half the long way. Generously rub with olive oil, salt and pepper. Roast the eggplants skin side down for about 30 minutes, until browned. Toss that red pepper into the oven and let it roast for the first 10 minutes with the eggplant. Remove the eggplant from the oven and turn it down to 375˚F (190˚C, or gas mark 5). Using a sharp spoon, make a cavern in the eggplants to put the filling, but you don’t need to remove a ton. Roughly chop the removed eggplant.

Strain the chiles and add them to a food processor. Peel and seed the roasted red pepper. Add the pepper and rest of the harissa ingredients to the food processor and blend until smooth.

In a hot pan with a little olive oil, sear the lamb to brown. Add the harissa paste and the eggplant insides and cook for about 5 to 7 minutes, until well combined. Remove from the heat and stir in parsley.

Spoon the lamb mixture into the eggplants, leaving any excess fat behind. Place on a baking sheet and roast the eggplants for 30 minutes.

Add the feta and cream cheese to the bowl of a food processor and pulse until smooth. Add the rest of the ingredients and let it whip for 1 minute. Taste and add salt if needed. Serve the feta on the side with the eggplants.

Nutritional Facts

Total Fat
20g
29%
Sugar
1g
1%
Saturated Fat
11g
46%
Cholesterol
85mg
28%
Carbohydrate, by difference
1g
1%
Protein
22g
48%
Vitamin A, RAE
63µg
9%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
146mg
15%
Choline, total
6mg
1%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
5mg
36%
Phosphorus, P
233mg
33%
Selenium, Se
8µg
15%
Sodium, Na
336mg
22%
Water
78g
3%
Zinc, Zn
3mg
38%

Harissa Shopping Tip

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Harissa Cooking Tip

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.