Minced Lamb and Eggplant Khachapuri
Khachapuri, a traditional Georgian dish, is reimagined with savory minced lamb and roasted eggplant. This delicious twist combines the rich flavors of spiced lamb with creamy cheese, nestled within a boat-shaped bread that creates an unforgettable dining experience.
Ingredients
Dough
2 ¼ cups all purpose flour (plain flour Australia and UK) - preferably organic
1 cup water - warm, around 110°F or 45°C
1 tbsp olive oil - extra virgin
1 tsp salt
1 tsp sugar- 1 tbsp dry yeast - active
Filling
300 g ground lamb (minced lamb) - preferably grass-fed
1 medium eggplant - diced- 1 tbsp olive oil - for sautéing
1 medium onion - finely chopped
2 cloves garlic - minced
1 tsp cumin
½ tsp ground coriander
1 cup mozzarella cheese - shredded
½ cup feta cheese - crumbled- 4 large egg yolks - for topping
¼ cup parsley - fresh, chopped, for garnish
Instructions
- Make the Dough: In a large bowl, combine warm water, yeast, and sugar. Let it stand for about 10 minutes until frothy. Gradually add flour, salt, and olive oil. Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise for 1 hour until doubled in size.
- Prepare the Filling: While the dough rises, heat olive oil in a skillet over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add garlic, minced lamb, and spices. Cook, stirring often, until the lamb is browned. Remove and set aside. In the same skillet, add eggplant and cook for 5-7 minutes until softened. Mix with lamb and let cool slightly.
- Preheat the Oven: Preheat your oven to 220°C (430°F).
- Assemble the Khachapuri: Divide dough into four equal parts. Roll each into an oval shape on a lightly floured surface. Spoon lamb mixture evenly onto the dough, leaving a 1-inch border. Mix cheeses and sprinkle over the top, then fold the edges over to create a boat shape. Transfer to a parchment-lined baking sheet, leaving space for each piece.
- Bake: Bake for 15 minutes, then carefully remove and make a small indentation in the center of each khachapuri. Add an egg yolk in each indentation and bake for an additional 5-7 minutes until the dough is golden and the yolk is just set.
- Garnish and Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving. Enjoy with a crisp white wine or fresh mint tea.
Notes
For a vegetarian option, replace lamb with roasted mushrooms. Adjust seasoning to taste.
Nutrition
Calories: 758kcalCarbohydrates: 68gProtein: 34gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 273mgSodium: 1033mgPotassium: 646mgFiber: 6gSugar: 7gVitamin A: 808IUVitamin C: 10mgCalcium: 389mgIron: 6mg
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