Description
This Lamb-Stuffed Roasted Eggplant is a flavorful Middle Eastern-inspired dish featuring tender roasted eggplants filled with a spiced ground lamb mixture. Enhanced with aromatic spices like cumin, cinnamon, and smoked paprika, it offers a hearty yet healthy meal perfect for dinner, paired nicely with couscous or a cucumber yogurt salad.
Ingredients
Scale
Vegetables and Herbs
- 2 medium eggplants
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
Meat and Dairy
- 1 pound ground lamb
- 1/4 cup crumbled feta cheese (optional)
- Plain Greek yogurt for serving (optional)
Spices and Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
Tomato Base
- 1/2 cup crushed tomatoes
- 2 tablespoons tomato paste
Instructions
- Prepare and Roast Eggplants: Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern, taking care not to pierce the skin. Brush the cut sides with 1 tablespoon olive oil, then season with salt and black pepper. Place the eggplants cut side down on a parchment-lined baking sheet and roast for 30–35 minutes, until the flesh is soft and golden.
- Cook Lamb Mixture: While the eggplants roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened, about 3 minutes. Add the ground lamb, cooking until browned and crumbled. Stir in ground cumin, ground cinnamon, smoked paprika, red pepper flakes (if using), tomato paste, and crushed tomatoes. Let it simmer for 5–7 minutes until thickened.
- Scoop and Combine Eggplant Flesh: Once the eggplants are roasted, carefully scoop out some of the flesh to create a cavity, reserving the scooped flesh. Stir this reserved eggplant flesh into the lamb mixture to incorporate extra flavor and moisture.
- Fill Eggplants and Bake: Spoon the lamb mixture back into each eggplant half, filling the cavities evenly. Return the stuffed eggplants to the oven and bake for an additional 10 minutes, allowing flavors to meld and filling to heat through.
- Garnish and Serve: Remove from the oven and sprinkle with crumbled feta cheese and chopped fresh parsley. Serve warm, optionally accompanied by a dollop of plain Greek yogurt for a creamy contrast.
Notes
- For a leaner protein option, substitute ground turkey or beef instead of lamb.
- You can prepare the lamb mixture ahead of time and stuff the eggplants just before baking.
- This dish pairs excellently with couscous or a refreshing cucumber yogurt salad for a complete meal.
- Adjust red pepper flakes according to your heat preference or omit if you prefer mild flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 410
- Sugar: 7g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
