Description
This Lamb-Stuffed Roasted Eggplant recipe combines tender roasted eggplant halves filled with a spiced ground lamb mixture, enhanced by aromatic herbs and a touch of pine nuts. Baked to perfection and served with creamy Greek yogurt and fresh lemon wedges, this dish offers a flavorful and hearty meal perfect for a family dinner or special occasion.
Ingredients
Scale
Eggplant & Roasting
- 2 large eggplants (halved lengthwise)
- 3 tablespoons olive oil (divided)
- Salt and pepper (to taste)
Lamb Filling
- 1 lb (450g) ground lamb
- 1 small onion (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh mint (chopped)
- 1/4 cup pine nuts (optional, toasted)
Serving
- 1/4 cup plain Greek yogurt (for serving)
- Fresh lemon wedges (for serving)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) so it reaches the ideal temperature while you prepare the ingredients.
- Prepare and roast eggplants. Scoop out the flesh from the eggplant halves, leaving about a 1/2 inch thick shell intact. Chop the scooped-out flesh and set aside. Drizzle the eggplant shells with 2 tablespoons of olive oil, season with salt and pepper, and place them on a baking tray. Roast for 25-30 minutes until the eggplant shells are softened and tender.
- Sauté aromatic vegetables. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking and stirring until softened and fragrant, about 3-4 minutes.
- Brown the ground lamb. Add the ground lamb to the skillet and cook, breaking it apart with a spoon, for about 6-8 minutes until browned evenly. Drain any excess fat if necessary to keep the filling from being greasy.
- Add spices and vegetables. Stir in the ground cumin, cinnamon, coriander, paprika, and cayenne pepper if using. Then add the diced tomatoes and the reserved chopped eggplant flesh. Continue to cook the mixture for another 5 minutes, allowing the flavors to meld and the eggplant flesh to soften. Season with salt and pepper to taste.
- Incorporate fresh herbs and pine nuts. Remove the skillet from heat, then fold in the chopped fresh parsley, mint, and toasted pine nuts if using. This adds freshness and texture to the filling.
- Stuff the eggplants. Spoon the prepared lamb mixture evenly into the roasted eggplant shells, packing it down gently but firmly so they hold plenty of filling.
- Bake stuffed eggplants. Place the filled eggplants back in the oven and bake for an additional 10-15 minutes until the filling is heated through and the tops become slightly crispy and golden.
- Serve. Remove from the oven and garnish each eggplant with a dollop of plain Greek yogurt. Serve with fresh lemon wedges so diners can squeeze bright citrus over the dish for added zing.
Notes
- You can toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden to enhance their flavor.
- For added spice, increase the cayenne pepper or add red pepper flakes to the filling.
- Leftover filling can be refrigerated for up to 2 days and reheated.
- This dish pairs well with a simple green salad or warm flatbreads.
- For a vegetarian version, substitute ground lamb with cooked lentils or a hearty meat substitute.
