Stuffed eggplant with spiced lamb, pistachios, and lemon-yogurt sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Stuffed eggplant with spiced lamb, pistachios, and lemon-yogurt sauce

Mediterranean, Soy-Free, Gluten-Free

2 Servings, 500 Calories/Serving

30–45 Minutes

Eggplant blasted with heat collapses into the perfect container for our easy Mediterranean lamb filling seasoned with aromatic spices and pistachios.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic globe eggplant
  • 1 organic red onion or shallots
  • 10 ounces ground lamb
  • 1 or 2 organic tomatoes (about ½ pound total)
  • 2 tablespoons roasted pistachios
  • Chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ½ cup organic Greek yogurt
Ingredient IQ
Our parsley salad is loosely inspired by gremolata, a northern Italian condiment. Made with a trio of finely chopped parsley, lemon zest, and garlic, gremolata traditionally accompanies rich meats and may be best known as the topping for osso buco (braised veal shanks).

Nutrition per serving

Calories 500, Total Fat 25g (32% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 260mg (11% DV), Total Carb. 38g (14% DV), Fiber 13g (46% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Milk, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Roast the eggplant

Heat the oven to 500°F.
  • Remove the stem from the eggplant; cut the eggplant in half lengthwise. Lightly brush the cut side of each half with 1½ teaspoons oil and season with salt and pepper.
On a sheet pan, place the eggplant halves, cut sides down, and roast until the flesh is tender when pierced with a sharp knife, 10 to 12 minutes.
While the oven heats and the eggplant roasts, make the lamb filling.

2

Prep and cook the lamb filling

  • Peel and coarsely chop the onion.
  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Cut away the core from the tomatoes; coarsely chop the tomatoes.
  • Coarsely chop the pistachios.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the lamb and chraime spice blend, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until they have released their juices and the lamb is cooked through, 3 to 5 minutes. Remove from the heat and stir in the pistachios; season to taste with salt and pepper.
While the filling cooks, prepare the lemon-yogurt sauce and the parsley salad.

3

Make the yogurt sauce and parsley salad

  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.] The zest will be divided between the yogurt sauce and the salad.
  • Strip the parsley leaves from the stems.
In a small bowl, stir together the yogurt,1 tablespoon [2 TBL] lemon juice, and half the lemon zest; season to taste with salt and pepper.
In another small bowl, stir together the parsley leaves, remaining lemon zest, and ½ teaspoon [1 tsp] oil; season to taste with salt and pepper.

Serve

Transfer the eggplant halves, cut sides up, to individual plates. Spoon over the lamb mixture, top with the parsley salad, and serve the lemon-yogurt sauce on the side.
Kids Can!
  • Brush the eggplant with oil.
  • Juice the lemon.
  • Strip the parsley leaves.
  • Stir the yogurt sauce.
  • Stir the parsley salad.