DIRECTIONS

• Preheat the oven to 400° F.
• Wash, pat or spin dry, the fresh herbs; remove leaves from the stems, chop; set aside.
• Peel and mince the garlic.
• Peel and dice the red onion; set aside.
• Wash and pat dry the eggplant, slice the tops of each eggplant as shown in the photo above, retain as you will use the top to cover the stuffed cavity (as shown).
  • Using a paring knife or even better, a serrated spoon, scoop out the eggplant in the core leaving about 1/2 to 1 inch of eggplant flesh in the outer sides and bottom (see above photo).
  • Chop the cored pieces of eggplant to use in the stuffing; set aside.  (Sicilian eggplants have very few seeds.)

  Make the filling:

  • Place a large saute pan on a stovetop burner set to medium-high, add oil, wait a few seconds for the oil to warm up then add the ground lamb, stirring occasionally, saute 10 minutes.
  • Add the onions, cook 1 minute, add the garlic, cook 1 minute, add the chopped eggplant and turmeric then give the mixture a good couple of stirs to fully incorporate the turmeric, cook for 10-15 minutes.
    • Eggplants soak up a lot of oil so will dry the pan very quickly.  To prevent the mixture from burning you may add more oil, stock, or water, to the pan but no more than 1/4 cup at a time.
    • You want the filling mixture to be somewhat dry, nicely browned but not burnt.
  • Season to taste with kosher salt and black pepper.
  • Add the chopped fresh herbs, mix very well, remove the pan from the heat and set aside.

Cooking:

• Pour the tomato sauce into a baking dish large enough to accommodate the number of eggplants you decided to use but without overcrowding.
• Do not season the sauce at this point.  This recipe has more than of the filling to fill the four Sicilian eggplants plus more to add to the sauce in the baking dish.
• Season the cavity of each eggplant with a pinch of salt and black pepper, and a light drizzle of olive oil (about 1 tsp).
• Spoon and pack the filling into each eggplant until you reach the top of each eggplant.
• When full place the sliced top onto each eggplant; set aside.
• When each of the eggplants has been filled and topped place the remaining filling into the baking dish and mix well.  Now taste for seasoning and season if necessary.
• Place each eggplant onto the baking dish and place the dish into the preheated oven.
• Cook for 1 hour (longer if you end up using older, larger Sicilian eggplants.
• To test for doneness try putting a knife through the part of the eggplant with the thickest skin.  If there is no resistance the eggplant is done.
• Remove from the oven.
• Spoon out some of the sauce into a deep plate.
• You have a couple of options then, using tongs or a spatula, place an eggplant the sauce on the plate, garnish with fresh basil or mint.
• …
• If serving as a side dish, slice each eggplant in half using a serrated bread knife.