Photo: Polkaroo, Flickr.
For some reason, eggplant is often neglected by home cooks. Maybe because it's hard to get excited about it visually (dull brown when you want something bright green or red or orange), or because the texture and flavor can be unappealing if cooked incorrectly, or because it doesn't groove with the protein you took out to defrost, or just... because.
This dish is a game changer. It capitalizes on eggplant's plump shape, brings plenty of color into play, uses Middle Eastern ingredients to boost flavor and incorporates chopped eggplant flesh into the lamb stuffing, so texture isn't an issue. Deliciously clever.
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