Lamb Stuffed Eggplant Recipe

Ingredients

Stuffed Eggplant

• 2 large eggplants
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground lamb
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup pine nuts, toasted (optional)
• 1/4 cup crumbled feta cheese (optional)

Tomato Sauce

• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

Preparing the Eggplant

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the eggplants in half lengthwise. Score the flesh with a knife in a crisscross pattern, being careful not to cut through the skin.
3. Place the eggplant halves on the prepared baking sheet, cut side up. Brush the flesh with olive oil and season with salt and black pepper.
4. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender and golden brown. Remove from the oven and set aside.

Making the Filling

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
2. Add the ground lamb to the skillet. Cook until browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
3. Stir in the ground cumin, ground coriander, smoked paprika, ground cinnamon, dried oregano, salt, and black pepper. Cook for another 2 minutes until the spices are fragrant.
4. Remove the skillet from the heat. Stir in the chopped fresh parsley, chopped fresh mint, toasted pine nuts (if using), and crumbled feta cheese (if using). Mix well to combine.

Making the Tomato Sauce

1. In a small saucepan, combine the diced tomatoes, tomato paste, minced garlic, dried oregano, salt, and black pepper. Bring to a simmer over medium heat.
2. Reduce the heat to low and let the sauce cook for 10-15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if necessary.

Stuffing the Eggplant

1. Preheat the oven to 375°F (190°C).
2. Carefully scoop out some of the flesh from the roasted eggplant halves, leaving a border around the edges. Chop the scooped-out flesh and add it to the lamb mixture. Mix well to combine.
3. Divide the lamb mixture evenly among the hollowed-out eggplant halves, pressing it down gently.

Baking the Stuffed Eggplant

1. Place the stuffed eggplant halves in a baking dish. Spoon the tomato sauce over the top.
2. Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the eggplant is tender and the filling is cooked through.
3. Remove the foil and bake for an additional 5-10 minutes, or until the tops are golden brown.
4. Serve the stuffed eggplant hot, garnished with additional chopped fresh parsley or mint, if desired.

Tips and Tricks

Flavor Variations

Feel free to customize the filling with additional ingredients such as chopped tomatoes, cooked rice, or raisins for added flavor and texture.

Making Ahead

You can prepare the stuffed eggplant ahead of time and refrigerate it, covered, for up to 24 hours before baking. This makes meal prep easier and allows the flavors to meld.

Serving Suggestions

Lamb stuffed eggplant pairs well with a side of couscous, rice, or crusty bread for a complete meal. Serve with a Greek salad or tzatziki sauce for added freshness.

Nutritional Information

• Calories: 350 per serving (1 stuffed eggplant half)
• Protein: 25g
• Carbohydrates: 20g
• Fat: 20g
• Fiber: 8g
• Sugar: 10g