I know it may seem I eat a lot of lamb but it does seem that’s the direction I go for comfort food.
Cooking for one, or even two who don’t eat huge portions, can be a challenge. This is especially true if you DON’T eat leftovers. This is my version of a sort of Greek dish.
One large eggplant
1 pound ground lamb
3 cloves garlic crushed
1 large sweet onion roughly chopped
1/4 cup tomato paste
Fresh grated cheese (Asiago or Parmesan) for topping
Salt and pepper to taste
Slice the eggplant long-ways and using a melon baller or spoon, scoop out most of the interior leaving about a 1/3 of an inch of “shell” and skin. Salt the empty eggplant and set both the shells and the contents aside.
Brown the onion and garlic in the smallest amount of olive oil possible.
Add fresh chopped Rosemary, salt, pepper, a dash of Angostura Bitters and the ground lamb to the skillet with the onions. When the lamb is browned, pour off any fat. Add tomato paste and the scooped out contents of the eggplant.
Simmer until the eggplant is soft but not mush. Rinse the salted half eggplant shells and pat dry.
Spoon the lamb and eggplant mixture back into the shells of the eggplant. Top with fresh grated cheese, salt and pepper to taste.
Wrap each half eggplant tightly in foil. Bake 45 minutes at 350 degrees.
These freeze well. I usually freeze one for a dinner many days later. The other I heat up and serve with a salad and crusty bread.