Recipe

Lamb and Royal® Jasmine Rice Stuffed Eggplant with Greek Yogurt and Mint

Lamb and Royal® Jasmine Rice Stuffed Eggplant with Greek Yogurt and Mint

  • Servings: 4-6
  • Total Time:

Basmati rice becomes an irresistible Mediterranean-inspired dinner when you combine it with lamb, eggplant and a delicious Greek yogurt sauce.

Ingredients

  • 1 cup Royal® Jasmine Rice
  • 1¾ cups water
  • Pinch of salt
  • 2 medium eggplants
  • 2 tablespoons GrapeOla® Grapeseed Oil, divided
  • 1½ teaspoons kosher salt
  • 1 cup plain whole milk Greek yogurt
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 pound ground lamb
  • 1 cup chopped yellow onion (from 1 small onion)
  • 2 Tablespoons tomato paste
  • ¾ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 2 tablespoons chopped fresh mint, divided

Instructions

  1. Combine Royal® Jasmine rice, water, and pinch of salt in a small sauce pot with tight fitting lid. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes or until water is absorbed. Set aside.
  2. Preheat oven to 400°F. Cut each eggplant in half, lengthwise through stem. Cut eggplant flesh lengthwise in ¾-inch intervals, cutting almost to, but not through, the skin. Cut eggplant flesh crosswise in ¾-inch intervals, cutting almost to, but not through, the skin. Drizzle eggplant flesh evenly with 1½ tablespoons of GrapeOla® Grapeseed oil, and sprinkle evenly with ¾ teaspoon of salt. Place eggplant halves, cut sides down, on a parchment paper-lined baking sheet. Roast in preheated oven until tender and light brown, about 30 minutes. Remove from the oven, and cool 10 minutes. Scoop out eggplant flesh, leaving a ½-inch-thick border. Chop eggplant flesh, and set aside.
  3. Stir together yogurt, lemon juice, and ¼ teaspoon of the salt in a small bowl. Cover and chill until ready to use.
  4. Heat remaining ½ tablespoon oil in a large skillet over medium-high. Add lamb, and cook, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Transfer lamb to a medium bowl. Add onion to skillet, and cook, stirring occasionally, until tender, 4 to 5 minutes.
  5. Add tomato paste, paprika, cumin, coriander, and cinnamon to onion, and cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat.
  6. Add onion mixture, eggplant flesh, rice, 1 tablespoon of the mint, and remaining ½ teaspoon salt to lamb. Stir just until combined.
  7. Divide mixture evenly among eggplant skins, and return to prepared baking sheet. Bake at 400°F until eggplant is browned and filling sets.