Stuffed Eggplant | Rachael Ray | Recipe

Preheat oven to 425°F, with rack at center. 

For the spice mix, combine ingredients in small bowl. 

For the eggplant, salt eggplant and rest a few minutes. Spray with EVOO generously and evenly. Season with half the spice mix and roast 20 minutes to soften and lightly brown the eggplant, then remove from oven and cool.

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Meanwhile, add EVOO, 2 turns of the pan, to a large skillet, add onions and salt and soften a few minutes. Add lamb or protein of choice and lightly brown. Add remaining spice, garlic, tomato and nuts and simmer a few minutes to thicken. Stuff eggplants and press filling to set into roasted eggplant, top with pecorino and Parm cheese and cover. Roast in the center of the oven for 30 minutes or until done to your liking. Top with chopped parsley and mint.      

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