Stuffed Eggplant Boats with Lamb and Whipped Feta Béchamel

By Sprig Originals ✓ · cooked up in Sprig

Roasted eggplant halves piled with cinnamon-scented lamb, then crowned with a flourless feta-and-cream béchamel that puffs and browns under the broiler. All the comfort of a taverna casserole with none of the starch — rich, savory, and satisfying enough to serve as a full dinner on its own.

Ingredients

• 2 medium globe eggplants (about 1 lb each)
• 4 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

• 1 lb ground lamb
• 1/2 cup finely chopped yellow onion
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup canned crushed tomatoes
• 2 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp red pepper flakes
• 3/4 tsp kosher salt
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp fresh lemon juice

• 3 oz cream cheese, softened
• 1/2 cup heavy cream
• 5 oz feta cheese, crumbled
• 1/3 cup finely grated parmesan
• 1 large egg
• 1/8 tsp freshly grated nutmeg
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment. Halve the eggplants lengthwise. Score the cut faces in a 1-inch crosshatch, cutting about 1/2 inch deep without piercing the skin.
2. Brush the cut faces with 3 tablespoons of the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place cut side down on the sheet and roast 25 minutes, until the flesh is fully tender and collapsing.
3. While the eggplant roasts, heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium-high. Add the ground lamb and cook 6 to 8 minutes, breaking it up, until deeply browned. Spoon off and reserve all but about 2 tablespoons of the rendered fat.
4. Reduce heat to medium, add the onion, and cook 4 minutes until softened. Stir in the garlic, oregano, cinnamon, allspice, red pepper flakes, and 3/4 teaspoon salt; cook 45 seconds until fragrant.
5. Add the tomato paste and cook 1 minute, stirring, until it darkens. Stir in the crushed tomatoes and simmer 5 to 6 minutes, until the mixture is thick and no watery liquid pools. Off heat, stir in the parsley and lemon juice.
6. Flip the roasted eggplant halves cut side up and lower the oven to 375°F. Using a spoon, press and push the scored flesh toward the center and edges to make a wide hollow, keeping the shell intact; roughly chop any big pieces of flesh and fold them into the lamb.
7. Make the béchamel: whisk the cream cheese and heavy cream in a bowl until smooth, then whisk in the feta, parmesan, egg, nutmeg, and pepper until you have a thick, spoonable batter with small flecks of feta.
8. Divide the lamb filling among the four eggplant halves, mounding it, then spoon the béchamel over the top and spread to the edges. Bake at 375°F for 22 to 25 minutes, until set and bubbling at the sides.
9. Switch the oven to broil and broil 6 inches from the element for 2 to 3 minutes, until the tops are blistered and golden. Rest 10 minutes before serving so the layers hold together.
10. Drizzle with a little of the reserved lamb fat or extra olive oil and serve warm with a lemony green salad.

Chef's tips

Nutrition (per serving, estimated)

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