Lamb Stuffed Eggplant

 This is one of my new go to dishes. It's easy, delicious and healthy (gluten free!). It will become a Mediterranean favorite in your household.

Here's what you need-

1 large eggplant 

3/4 pound ground lamb

Olive oil

1/2 a large onion

3 cloves garlic

1/2 tsp fresh grated turmeric

1/4 tsp cumin

1/4 tsp cinnamon 

Pinch of saffron

Salt and pepper

1/2 cup short grain brown rice

2 Tbs butter 

1 cup water
fresh grated parmesean

    First, combine rice, water and butter in a small pot. Bring to a boil and lower heat. Cook until al dente  about 40 minutes.  Preheat oven to 400 degrees, cut the eggplant in half and scoop out the indside. It's ok if you don't get all the meat out. Brush the shell lightly with olive oil and bake for 20 minutes. Meanwhile, chop the eggplant into small cubes and put in a large sauté pan over medium heat with a little olive oil. When the eggplant becomes slightly translucent add onions. When they start to become translucent add lamb, garlic,  turmeric, cumin, cinnamon, safron, salt and pepper. Mix all the ingredients and cook until lamb is cooked through. Remove from the stove and add the cooked rice. Stuff the mixture into the eggplant shells, top with parmesean. Put the stuffed eggplant halves back in the oven  until the cheese starts to brown (about 15 minutes). Remove from oven and plate, preferably with a tomato and greens salad. And enjoy.