Spiced Lamb Stuffed Eggplants
Ingredients
- 4 baby eggplants (6 to 7 inches long and 8 to 10 ounces each)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups chopped yellow onion
- 4 teaspoons minced garlic (4 cloves)
- 1 pound lean ground lamb
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 cup dry red wine
- 1 (14.5-ounce) can diced tomatoes, such as San Marzano, undrained
- 1 cup marinara sauce, such as Rao's
- 1/3 cup minced fresh parsley
- 1 1/2 cups fresh ricotta (12 ounces)
- 4 ounces fresh goat cheese, such as Montrachet
- 2 extra-large egg yolks
- 1 1/2 tablespoons julienned fresh mint leaves, plus extra for serving
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