Georgian Stuffed Lamb and Eggplant

Georgian Stuffed Lamb and Eggplant is a delicious and hearty dish that is perfect for any occasion. This dish is a combination of tender lamb and eggplant, stuffed with a flavorful mixture of herbs and spices. The dish is a perfect blend of savory and sweet flavors, making it a favorite among food lovers.

To make this dish, you will need the following ingredients:

- 2 large eggplants
- 1 lb. ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped walnuts
- 1/2 cup pomegranate seeds
- 1/4 cup olive oil
- Salt and pepper to taste

For the garnish:

- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
To start, preheat your oven to 375°F. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border around the edges. Reserve the flesh and set the eggplant halves aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the ground lamb and cook until browned, breaking it up with a wooden spoon as it cooks. Add the reserved eggplant flesh and cook until softened, about 5 minutes.
Remove the skillet from the heat and stir in the chopped parsley, cilantro, mint, walnuts, and pomegranate seeds. Season with salt and pepper to taste.
Stuff the eggplant halves with the lamb mixture and place them in a baking dish. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the eggplant is tender and the lamb is cooked through.
To serve, garnish the stuffed eggplant halves with pomegranate seeds and chopped parsley. This dish is perfect for a special occasion or a cozy family dinner. The combination of tender lamb and eggplant, along with the flavorful mixture of herbs and spices, makes this dish a true delight for the taste buds.
Type: Main Dish
Ingredients: Eggplant, Lamb, Pomegranate Seeds
Cooking Tips: Make sure to scoop out the eggplant flesh carefully, leaving a 1/2-inch border around the edges. This will help the eggplant halves hold their shape as they bake. Also, be sure to season the lamb mixture well with salt and pepper to bring out the flavors of the herbs and spices.