MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!
Provided by MAMA2EANDJ
Categories Meat and Poultry Recipes Lamb Ground
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
- While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
- Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
- Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
- Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
- Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
- Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g
EGGPLANT STUFFED WITH LAMB AND FETA
Eggplant halves are stuffed with a flavorful mixture of lamb, feta, and spices. Complete this meal with a green salad and crusty bread - easy enough for any day of the week!
Provided by C Laughlin
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush the cut surfaces of the eggplant halves with half of the olive oil. Place cut-side-up onto the baking sheet, and place into the oven. Bake the eggplant for 30 minutes until tender. Once done, remove and allow to cool slightly. Scoop out the flesh, leaving the shells 1/2 inch thick. Remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the ground lamb, and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs until well mixed.
- Evenly divide the lamb mixture into the eggplant shells, then return the eggplant to the oven. Bake for 10 minutes, then sprinkle with the mozzarella, and reduce the oven temperature to 375 degrees F (190 degrees C). Bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more.
Nutrition Facts : Calories 782.1 calories, Carbohydrate 46.8 g, Cholesterol 230.1 mg, Fat 49.3 g, Fiber 15.2 g, Protein 41.2 g, SaturatedFat 19.8 g, Sodium 1247.4 mg, Sugar 19.5 g
LAMB STUFFED EGGPLANT
This lower carb meal is full of punchy flavours. Eggplant halves are stuffed with Moroccan-flavoured lamb mince, topped with cheese and pinenuts, then baked until golden.
Provided by Josie
Number Of Ingredients 16
Steps:
- PREPARE EGGPLANTPreheat oven to 190ºC fan bake (375ºF) and line an oven tray with baking paper. Cut eggplants in half lengthways. Brush all over with olive oil and season with a little salt and pepper. Place on prepared tray, cut side up, and bake for 20 minutes.
- MAKE FILLINGMeanwhile, heat a large pot or frying pan on medium-high. Add mince and cook, stirring, until browned all over. Crush garlic and add to the mince. Stir in tomato paste, Moroccan seasoning and crumbled stock cube. Simmer for 5 minutes. Season to taste with cracked pepper.
- ASSEMBLE STUFFED EGGPLANTSRemove eggplants from oven and carefully scoop out most of the flesh. Finely dice and stir into the mince. Fill each eggplant half with mince mixture and top with parmesan and pine nuts. Bake for 15 minutes, until golden brown.
- MAKE SALADDice cucumber and cut tomatoes in half. Finely dice red onion. Stir together in a salad bowl with the olives. Drizzle with olive oil and lemon juice. Season with a little salt and pepper.
- SERVEDivide stuffed eggplants between individual serving plates and top with a dollop of labneh or yoghurt. Serve with salad on the side.
SPICED LAMB-STUFFED EGGPLANTS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
- Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
- In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.
STUFFED EGGPLANT WITH LAMB
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel the eggplants lengthwise in 1/2-inch strips "zebra-style," leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep frying pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside.
- Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat.
- Preheat oven to 350 degrees.
- Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender.
TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE
Steps:
- Lamb and Rice Filling
- Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
- Eggplant
- Preheat the oven to 400°F.
- Combine all the ingredients except the eggplants in a small bowl.
- Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
- To Assemble
- With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.
LAMB-STUFFED BABY EGGPLANTS
Steps:
- Preheat oven to 375F. Cut eggplants in half lengthwise. Using a grapefruit spoon, gently scoop out pulp from eggplant halves, leaving 1/2" thick shells. Roughly chop the scooped-out pulp and set aside. Sprinkle inside surfaces of eggplant shells with salt, and place face down on a paper towel to drain for 15-30 minutes. Heat 3 tbsp of the oil in a large saute pan over medium-high heat. Add onion and saute until soft, about 5 minutes. Add garlic and red pepper, and continue sauteeing until onion is golden and peppers are soft, about 5 minutes. Add the ground lamb and chopped eggplant, and cook until lamb is browned and eggplant is tender, about 10 minutes. Stir in the tomato paste, cinnamon and red pepper flakes, stirring until just warmed through. Remove from heat. Season to taste with salt and lots of black pepper, then stir in the tomatoes, pine nuts and fresh mint. Pat the shells dry with paper towels, removing any excess salt remaining on the surface. Brush with remaining 1 tbsp oil and arrange in a baking dish, cut side up. Divide the lamb mixture among the eggplant shells, mounding the filling slightly, the top with crumbled feta cheese. Bake in preheated oven for 25-30 minutes, or until the eggplant shells are tender and filling is bubbling and golden.
More about "lamb stuffed eggplant recipes"
KETO LAMB STUFFED EGGPLANT RECIPE - "QUICK & MEATY" …
From myketokitchen.com
4.9/5 Estimated Reading Time 2 mins
- Slice the eggplants in half lengthways and cut a 1cm wide border around the edge of each eggplant. Scoop out the centers, dice and set aside.
LAMB-STUFFED EGGPLANT RECIPE | EATINGWELL
From eatingwell.com
- Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and coat with cooking spray.
- Score the cut sides of the eggplants in a crisscross pattern, being careful not to cut through the skin. Place, cut-side down, on the prepared baking sheet and bake for 20 minutes. Remove from the oven and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic and ginger; cook, stirring, for 30 seconds more. Add lamb, cumin, coriander, turmeric, salt, pepper, and cayenne; cook, breaking up the lamb into smaller pieces, until it is no longer pink, about 5 minutes. Add tomato paste; cook, stirring, for 30 seconds. Remove from heat and stir in rice.
- When the eggplants are cool enough to handle, carefully scoop out the flesh with a spoon, making sure not to tear the skin and leaving about 1/4 inch of flesh attached to the skin. Chop the scooped-out eggplant and add to the lamb mixture.
STUFFED EGGPLANT WITH LAMB OR BEEF (KARNIYARIK) RECIPE ...
From sbs.com.au
3.3/5 (242)Total Time 1 hr 15 mins
STUFFED EGGPLANT WITH LAMB AND PINE NUTS RECIPE | …
From myrecipes.com
4/5 (1)Total Time 1 hr 30 minsServings 4
- Preheat the oven to 425°. Arrange the eggplants in a large baking dish, cut sides up. Brush with olive oil and season with salt and pepper. Bake in the upper third of the oven for about 20 minutes, until browned.
- Meanwhile, in a small bowl, mix the cinnamon, cumin and paprika. In a large skillet, heat the 1 tablespoon of olive oil. Add the onion and half of the spice mixture, cover and cook over moderate heat, stirring a few times, until softened, about 7 minutes. Add the lamb and cook, breaking up the meat with a wooden spoon, until no pink remains, about 4 minutes. Pour off all but 1 tablespoon of the fat in the skillet. Stir in the pine nuts, tomato paste, half of the parsley and 1 teaspoon of the sugar and season the lamb with salt and pepper.
- Spoon the filling onto the eggplants. In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish. Add the cinnamon stick and cover the dish with foil. Bake for about 50 minutes, basting twice with the pan juices, until very tender.
- Transfer the eggplants to plates or a platter and discard the cinnamon stick. Pour the pan juices over the eggplants, sprinkle with the remaining parsley and serve.
SIMPLE AND TASTY LAMB STUFFED EGGPLANT - FOOD FIDELITY
From foodfidelity.com
Estimated Reading Time 5 mins
- Cut a line 1/4 inch in from the edges of the eggplant halves, then score the flesh inside with a criss-cross pattern.
- Rub plenty of olive oil over the eggplant and season with salt. Arrange in a single layer in an ovenproof dish. Cook in preheated oven at 400 degrees for about 30 minutes until the flesh has softened. Set aside leaving eggplant in the dish.
- Season ground lamb with salt, pepper, and paprika. Heat oil in heavy skillet and brown the ground lamb. Remove lamb to a paper towel lined bowl, set aside and clean the skillet.
- Heat oil in the cleaned heavy skillet, then add the onions, peppers and garlic, and saute over low heat 3-4 minutes. Increase the heat and add the tomatoes. Cook until the juices from the tomatoes have reduced some, then add salt and pepper to taste. Add the parsley and oregano to the onion/tomato mixture, then add the sugar.
LAMB-STUFFED EGGPLANT (FATTET MAKDOUS) | RICARDO
From ricardocuisine.com
Servings 6Total Time 2 hrs 15 minsCategory Main Dishes
- In a large skillet over medium-high heat, soften the onions and garlic with the seven-spice powder in the clarified butter. Add the meat and cook, breaking it up with a wooden spoon, until starting to brown. Add the pine nuts, cilantro and pomegranate molasses. Season with salt and pepper. Set aside.
- Using a vegetable peeler, remove most of the skin from the eggplants, leaving a few strips to hold the eggplants together as they cook. Slice the stem ends off of the eggplants. Cut the eggplants in half lengthwise. Using the tip of a knife, make a few incisions in the flesh of the eggplants. Using a small spoon, dig out the centre of each eggplant to make a space for the filling. Set aside the removed flesh for another use.
- Place the pita chips in a large serving dish. Cover with half of the yogurt sauce. Gently place the eggplants over the yogurt sauce. Cover with the tomato sauce and the remaining yogurt sauce. Garnish with the pistachios, pine nuts, pomegranate seeds and cilantro. Sprinkle with the Aleppo pepper.
STUFFED EGGPLANT WITH LAMB AND WALNUTS • UNICORNS IN …
From unicornsinthekitchen.com
Estimated Reading Time 7 mins
- Cut the eggplants in halves lengthwise. Cut diamonds into each eggplant half, make sure not to pierce into the eggplant skin.
- Brush the eggplants with olive oil. Place them on a baking sheet and bake for 30 to 40 minutes until they're cooked.
- Meanwhile, heat a pan over medium heat and pour the 2 tablespoons olive oil into the pan. Saute onion until translucent. Add in garlic and cook for two minutes.
JORDANIAN STUFFED EGGPLANT WITH GROUND LAMB AND …
From all-thats-jas.com
Estimated Reading Time 7 mins
- Arrange the eggplant halves cut side up in a large baking dish. Brush with two tablespoons of oil and sprinkle with some of the salt. Bake until the skin is browned and the flesh is soft, for about 20 minutes.
- Meanwhile, in a large cast iron or non-stick skillet, heat the remaining one tablespoon of oil. Add the onions and garlic, season with salt and saute over medium heat, stirring often, until softened.
- Add the ground lamb and the spices. Brown, breaking up the meat with a wooden spoon until the meat is cooked through, about 5-10 minutes. Stir in the crushed tomatoes and pine nuts, if using, reserving a tablespoon for topping.
HARISSA LAMB STUFFED EGGPLANT RECIPE BY JONATHAN …
From thedailymeal.com
4/5 (8)Estimated Reading Time 2 mins
- Remove the stems from the chiles, and if you don’t like it hot, remove the seeds too. This recipe is VERY hot, so unless you really like heat, consider removing half of the seeds to make it somewhat bearable. Even if you remove all of the seeds it will still be a solid 4 on the heat scale. Pour boiling water over the chiles to just barely cover them and allow them to sit for 20 minutes.
- Preheat the oven to 425˚F (220˚C, or gas mark 7). Split the eggplants in half the long way. Generously rub with olive oil, salt and pepper. Roast the eggplants skin side down for about 30 minutes, until browned. Toss that red pepper into the oven and let it roast for the first 10 minutes with the eggplant. Remove the eggplant from the oven and turn it down to 375˚F (190˚C, or gas mark 5). Using a sharp spoon, make a cavern in the eggplants to put the filling, but you don’t need to remove a ton. Roughly chop the removed eggplant.
- Strain the chiles and add them to a food processor. Peel and seed the roasted red pepper. Add the pepper and rest of the harissa ingredients to the food processor and blend until smooth.
- In a hot pan with a little olive oil, sear the lamb to brown. Add the harissa paste and the eggplant insides and cook for about 5 to 7 minutes, until well combined. Remove from the heat and stir in parsley.
LAMB AND RICE STUFFED EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 400°F. Cut each eggplant in half lengthwise through stem. Cut eggplant flesh lengthwise in 3/4-inch intervals, cutting almost to, but not through, the skin. Cut eggplant flesh crosswise in 3/4-inch intervals, cutting almost to, but not through, the skin. Drizzle eggplant flesh evenly with 1 1/2 tablespoons of the oil, and sprinkle evenly with 3/4 teaspoon of the salt. Place eggplant halves, cut sides down, on a parchment paper-lined baking sheet. Roast in preheated oven until tender and lightly browned, about 30 minutes.
- Remove from the oven, and cool 10 minutes. Scoop out eggplant flesh, leaving a 1/2-inch-thick border. Chop eggplant flesh, and set aside.
- Stir together yogurt, lemon juice, and 1/4 teaspoon of the salt in a small bowl. Cover and chill until ready to use.
- Heat remaining 1/2 tablespoon oil in a large skillet over medium-high. Add lamb, and cook, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Transfer lamb to a medium bowl. Add onion to skillet, and cook, stirring occasionally, until tender, 4 to 5 minutes. Add paprika, cumin, coriander, and cinnamon to onion, and cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat. Add onion mixture, eggplant flesh, rice, 1 tablespoon of the mint, and remaining 1/2 teaspoon salt to lamb. Stir just until combined. Divide mixture evenly among eggplant skins, and return to prepared baking sheet. Bake at 400°F until eggplant is browned and filling sets, 15 to 20 minutes.
STUFFED EGGPLANT WITH LAMB AND PINE NUTS RECIPE | …
From foodandwine.com
- Preheat the oven to 425°. Arrange the eggplants in a large baking dish, cut sides up. Brush with olive oil and season with salt and pepper. Bake in the upper third of the oven for about 20 minutes, until browned.
- Meanwhile, in a small bowl, mix the cinnamon, cumin and paprika. In a large skillet, heat the 1 tablespoon of olive oil. Add the onion and half of the spice mixture, cover and cook over moderate heat, stirring a few times, until softened, about 7 minutes. Add the lamb and cook, breaking up the meat with a wooden spoon, until no pink remains, about 4 minutes. Pour off all but 1 tablespoon of the fat in the skillet. Stir in the pine nuts, tomato paste, half of the parsley and 1 teaspoon of the sugar and season the lamb with salt and pepper.
- Spoon the filling onto the eggplants. In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish. Add the cinnamon stick and cover the dish with foil. Bake for about 50 minutes, basting twice with the pan juices, until very tender.
- Transfer the eggplants to plates or a platter and discard the cinnamon stick. Pour the pan juices over the eggplants, sprinkle with the remaining parsley and serve.
GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF …
From 30daysofgreekfood.com
- In the meantime, in a large pan or deep skillet over medium heat add the olive oil. Add the onion for 5 minutes and stir in the garlic for another for 3 minutes. Add the ground meat, stir lightly and sauté for 10 minutes.
- Add the butter to a small pot over medium-low heat. Once it melts add the flour, salt, pepper and stir continuously for a few mins. Add gradually (3-4 times) the lukewarm milk*(1) to the flour/butter mixture. Each time stir vigorously and wait until the milk is completely incorporated. Remove from heat*(2) and add the nutmeg (optional), cheese, egg yolks, salt, and pepper. Continue to stir until the sauce thickens.
DAMAS’ LAMB-STUFFED EGGPLANT (FATTET MAKDOUS) | …
From ricardocuisine.com
- In a large skillet over medium-high heat, soften the onions and garlic with the seven-spice powder in the clarified butter. Add the meat and cook, breaking it up with a wooden spoon, until starting to brown. Add the pine nuts, cilantro and pomegranate molasses. Season with salt and pepper. Set aside.
- Using a vegetable peeler, remove most of the skin from the eggplants, leaving a few strips to hold the eggplants together as they cook. Slice the stem ends off of the eggplants. Cut the eggplants in half lengthwise. Using the tip of a knife, make a few incisions in the flesh of the eggplants. Using a small spoon, dig out the centre of each eggplant to make a space for the filling. Set aside the removed flesh for another use.
- Place the pita chips in a large serving dish. Cover with half of the yogurt sauce. Gently place the eggplants over the yogurt sauce. Cover with the tomato sauce and the remaining yogurt sauce. Garnish with the pistachios, pine nuts, pomegranate seeds and cilantro. Sprinkle with the Aleppo pepper.
KARNIYARIK - STUFFED EGGPLANTS (AUBERGINES) WITH …
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Estimated Reading Time 3 mins
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Estimated Reading Time 2 mins
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