Bob's Red Mill Secrets of Sourdough

Directions Stuffed Eggplant Preheat oven to 400°F.

Ingredients Stuffed Eggplant 3 medium eggplants 3 Tbsp oil, divided ¼ lb ground lamb ½ small yellow onion, diced 3 cloves garlic ½ tsp kosher salt ¼ tsp ground coriander ¼ tsp ground cinnamon ¼ tsp ground cumin ¼ tsp ground paprika 1 tsp tomato paste ¾ cup cooked Bob’s Red Mill ® French Green Lentils 1½ cup cooked Bob’s Red Mill ® Brown Rice ¼ cup raisins Sour Garlic Cream Sauce 1 Tbsp unsalted butter 1½ tsp minced garlic ¼ cup sourdough starter 2 Tbsp water 1½ cup milk 3 Tbsp shredded parmesan

Cut each eggplant in half lengthwise through stem. Scoop out eggplant flesh, leaving a ½-inch-thick border. Chop and reserve the scooped flesh of the eggplant. Drizzle eggplant boats evenly with 1½ tablespoons oil. Place eggplant halves, scooped side down, on a parchment paper-lined baking sheet. Roast until tender, about 15 minutes. Remove from the oven and set aside. Heat large pan over medium heat. Add the remaining 1½ tablespoons oil and cook the lamb until browned and cooked through, 8–10 minutes. Remove the cooked lamb from the pan and reserve. Add onion, chopped eggplant and garlic to skillet and cook until tender, about 5 minutes. Add salt, coriander, cinnamon, cumin, paprika and tomato paste to the pan and cook until fragrant, about a minute. Stir in lentils, rice, raisins and lamb. Sauté and allow to cook an additional 5 minutes to marry the flavors. Remove from heat. Divide the lamb mixture evenly among the 6 eggplant halves. Place filled eggplant boats on a parchment lined baking sheet and bake at 400°F for 15–20 minutes, or until filling begins to brown on top. Remove from oven and allow to cool. Sour Garlic Cream Sauce Heat butter in a sauté pan over medium heat. Once butter has melted, add minced garlic and sauté for 1–2 minutes to take the bite out of the garlic. In a small bowl, whisk together sourdough starter and water until smooth. Pour into the pan with the butter and garlic. Begin whisking around the pan, ensuring no lumps form, for about 1 minute to create a roux. Carefully pour milk into the roux, while mixing with your other hand. Keep whisking and cooking over medium heat until it starts to simmer. Add parmesan and yogurt, then remove from heat. Stir well to melt the cheese and set aside. To assemble, place eggplant boats on a serving platter. Drizzle each liberally with the sour garlic cream sauce and sprinkle with mint, parsley and pomegranate seeds.

¼ cup of yogurt ¾ tsp kosher salt

To Serve Pomegranate seeds Minced fresh mint Minced fresh parsley

Moroccan Lamb Stuffed Eggplant with a Sour Garlic Cream Sauce

By Sophia Malek for Bob’s Red Mill Natural Foods

Yields 6 servings. CLOCK Prep: 20 Minutes | Cook Time: 45 Minutes