Mediterranean Stuffed Eggplant

70 Mins

Prep Time: 70 minutes

Serves 2

Ingredients

1 pack Kebab or Stew Meat, sliced thinly on the bias
1/3 cup Spelt Berries or Freekah
1 large Eggplant
1 Red Onion, peeled and diced
2 Green Bell Peppers, cored, stemmed and diced
4 Tbsp. Curly Parsley, chopped
2 Tbsp. Feta, crumbled
4 Tbsp. Pomegranate Seeds
1 Tbsp. Cooking Oil
1 1/2 cups Beef Broth or dry Red Wine
Salt and Pepper to taste

Preheat the oven to 375 degrees.

In a sauce pan with a lid, bring 1 cup of water to a boil over a high flame. Add the spelt and stir. Reduce the flame to low. Cover and simmer for 50-60 minutes, or until the grains are chewy.

While the spelt is cooking, heat the oil in a large sauté pan with a lid over medium flame until hot. Add the kebab meat and cook without stirring for 5 minutes, until browned heavily on one side. Stir in the onions and peppers and season with a pinch of salt. Continue to cook for another 5 minutes. Add the broth or wine, scraping any browned bits from the bottom of the pan with the back of a spoon. Season with a pinch of salt and pepper to taste and reduce to a simmer. Cover and braise for 40 minutes or until fork tender.

While the meat is braising, place the eggplants on a baking sheet and heat in the oven until wilted and slightly browned, about 30 minutes.

In a large mixing bowl, combine the cooked spelt with the kebab meat and vegetables. Divide the eggplants between 2 plates. Cut a long pocket into each and pry open gently with a spoon. Stuff each pocket generously with the spelt and meat mixture. Garnish evenly with the parsley, feta and pomegranate seeds.

70 Mins Bell Pepper Dinner Eggplant Fall Feta Kebab Meat Meat Mediterranean Onion Parsley Pomegranate Recipe Spelt Berries