An easy stuffed eggplant recipe - delicious, comforting and loaded with flavour! The medium-sized eggplants are first roasted until tender, then filled with ground lamb and apricot chutney, returned to the oven for a further 15 minutes until very soft and tender. Whether you're looking for a simple weeknight meal or something to show off at your next dinner party, these delicious stuffed eggplants are sure to be a crowd-pleaser! Feel free to make the recipe with your favorite stuffing (red lentil, chickpea, haloumi, etc). If you belongs to those people with OR6A2 gene who are sensitive to the aldehyde component (the soapy smell) found in cilantro and dislike the taste of cilantro, use flat parsley instead.
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