Turkish Stuffed Eggplant

I've been craving Turkish Stuffed Eggplant for months now. I'm not even sure how the idea popped in my head but it's been there, like a catchy song you just can't shake. Then last week at the Farmers' Market I found the perfect little round eggplants for making the Turkish recipe. Score!

TURKISH STUFFED EGGPLANT
INGREDIENTS
4-6 baseball-sized (but egg-shaped) eggplant

1 cup diced onion
4 T olive oil
6 oz ground lamb
1/2 t cinnamon
1/2 t oregano
1 t dried pepper flakes
salt and pepper to taste
1 or 2 T crushed garlic
14 oz can petite diced tomatoes
1 cup water

1) Preheat oven to 350 degrees.

2) Trim the stems and little leafy-parts but don't cut them off entirely. Cut each eggplant in half length-wise. Salt the inside flesh and set aside. The salt acts to draw out any bitterness in the eggplant.

3) Use two tablespoons of olive oil in a saute pan to cook the diced onions. When onions are tender, add ground lamb, spices, garlic and salt and pepper to taste.
Cook until lamb is browned through.

4) While lamb is cooking, rinse and dry the eggplant. Slice out a little of each center to create a cavity for the lamb stuffing. Dice the eggplant centers to add to the stuffing.

5) Add diced tomatoes, liquid and all, and diced eggplant to the pan. Cook together for about 5 minutes. Add salt is needed.

6) Arrange eggplant cut side up in a baking dish so they are touching and won't tip over. My dish was a little too large so I filled the extra space with crumpled foil. Scoop the lamb mixture carefully into the centers of each eggplant. Divide evenly. Pour cup of water into the bottom of the baking dish.

7) The recipes I researched online had a slice of tomato and a slice of mild pepper laid on top. I did this, but I don't think it's necessary; it's more for decoration.

8) Cover the pan with foil and bake in 350 degree oven for 45-60 minutes. Until the eggplant are very soft. Remove foil and bake an additional 15 minutes.

Yummy and luscious. Even though eggplant are summer produce, this recipe reminds me of warm, soothing, winter comfort food. You can top it a bit if you like with a little feta or parsley.