Eggplant stuffed with lamb and lemon confit

I had this dish at Chateau de Birot. It was served with their Cadillac Cotes de Bordeaux, but it could go well with any medium-full bodied red with a good tannic structure.

Ingredients

2 large eggplants cut in half lengthwise
600g ground lamb
1 bouquet garni with rosemary, thyme, bay leaf
1 medium red onion peeled and finely chopped
1 clove of garlic peeled and minced
½ cup olive oil
1 egg beaten
1 candied lemon peel chopped
1 bunch fresh coriander finely chopped
1 bunch fresh parsley finely chopped
1 tbsp smoked paprika
¼ cup breadcrumbs

Instructions of Eggplant stuffed with lamb and lemon confit

Preheat oven to 450°F
In a saucepan, heat olive over low heat with the bouquet of herbs. Leave for 10 minutes to allow the flavours to infuse and then remove and discard the bouquet. Set the oil aside
With a paring knife, score the white flesh score to within 1 cm of the skin
Season with salt and pepper, then drizzle with the flavored olive oil
Arrange the eggplants on a baking sheet and bake for 15 minutes
Take out of the oven and let rest for 5 minutes, before scooping out the flesh with a spoon, making sure not to damage the outside skin
Turn the oven down to 400°F
In a bowl combine the minced lamb, chopped onion, chopped herbs, lemon peel and mix well
Add the egg and breadcrumbs, season with salt and paprika
Chop the flesh of the eggplant and add it to the stuffing
Add the stuffing to the eggplant halves, sprinkle with breadcrumbs and top with smoked paprika
Bake them for 20 minutes. Serve immediately.