Description
This Lamb-Stuffed Roasted Eggplant is a flavorful Mediterranean-inspired main course featuring tender roasted eggplants filled with a spiced ground lamb mixture, finished with a touch of crumbled feta and fresh parsley. Perfectly balanced with warm spices and fresh herbs, this dish is both satisfying and nutritious, ideal for a wholesome dinner.
Ingredients
Scale
For the Eggplants
- 2 medium eggplants
- Olive oil, for brushing
For the Lamb Filling
- 2 tablespoons olive oil
- 1/2 pound ground lamb
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup canned crushed tomatoes
- 2 tablespoons chopped fresh parsley
- 2 tablespoons crumbled feta (optional)
Instructions
- Preheat and prepare eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern, careful not to pierce the skin. Brush the cut sides with olive oil and place them cut-side down on a baking sheet. Roast in the oven for 25–30 minutes until the flesh is tender and golden.
- Cook the lamb mixture: While the eggplants roast, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add ground lamb, cumin, cinnamon, smoked paprika, red pepper flakes (if using), salt, and black pepper. Cook, stirring frequently, until the lamb is browned and cooked through, about 6–8 minutes. Stir in the crushed tomatoes and cook for an additional 2–3 minutes. Remove from heat and mix in fresh parsley.
- Scoop and stuff eggplants: Remove the roasted eggplants from the oven and carefully scoop out some of the flesh to create a cavity, reserving some to stir into the lamb mixture if desired. Spoon the lamb mixture evenly into each eggplant half.
- Final baking and serving: Return the stuffed eggplants to the oven and bake for an additional 10 minutes to meld the flavors. Remove and sprinkle crumbled feta and extra fresh parsley over the top before serving.
Notes
- Serve alongside couscous, rice, or a fresh salad for a complete meal.
- Substitute ground beef or turkey if you prefer a different meat.
- For a dairy-free option, omit the feta cheese or replace with a dairy-free alternative.
