Recently, I roasted a delicious leg of lamb. The smallest available at the store was almost five pounds after removing the shank and trimming the fat. Considering there were only three of us for dinner the night the lamb was served, we had plenty of lamb remaining. Leftover coucous pilaf was paired with some leftover lamb two nights nights later and stuffed into one of my favorite vegetables - eggplant. Stuff an eggplant today, people! You will not be sorry.
For the stuffing I used about six ounces of lamb, diced, a heavy cup of the couscous pilaf, and the eggplant pulp. With the eggplant lying down, first remove the stem then hollow it out, like a dugout canoe. Leave at least half an inch all around, including the bottom.
I scooped out the pulp and gave it a rough chop. I rubbed the eggplant with olive oil, loosely wrapped it in foil, then roasted it at 350 degrees for about 25 minutes. In the meantime, I sauteed the eggplant pulp in some olive oil with a clove of smashed garlic and salt and pepper. I then added the couscous pilaf and sauteed everything for another five minutes. This went straight from the pan into the eggplant boat then back into the oven. Top with an ounce or so of your favorite cheese and roast until the cheese browns.
Stuffing an eggplant is easy and highly recommended. Leave out the meat and the cheese for a vegetarian version or use a meat substitute. Use couscous or rice or quinoa or just vegetables. Fill it with something you like.
Sorry for the poor pic. Sometimes that's the way it goes and you are too hungry to fix it.