Description
A flavorful dish featuring tender roasted eggplant halves stuffed with a spiced lamb filling, enhanced with fresh herbs and spices for a delicious meal.
Ingredients
2 large eggplants (halved lengthwise)
3 tablespoons olive oil (divided)
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)
Salt and pepper (to taste)
1/4 cup plain Greek yogurt (for serving)
Fresh lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Scoop out the flesh from the eggplant halves, leaving about 1/2 inch of the shell intact. Chop the scooped-out eggplant flesh and set aside. Drizzle the eggplant halves with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25-30 minutes until softened.
- In a skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and garlic, cooking until softened.
- Add the ground lamb and brown for about 6-8 minutes, draining excess fat if needed.
- Stir in the cumin, cinnamon, coriander, paprika, and cayenne (if using). Add diced tomatoes and the reserved chopped eggplant flesh. Cook for another 5 minutes until tender. Season with salt and pepper.
- Stir in parsley, mint, and pine nuts. Remove from heat.
- Spoon the lamb mixture into the roasted eggplant halves, packing it tightly.
- Return to the oven and bake for 10-15 minutes until heated through and tops are crispy.
- Garnish with Greek yogurt and serve with lemon wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg