Let’s be honest, how many times have you walked through the produce section and stared at those beautiful oblong purple things and wondered what you could do with them? Same with the meat section, how many times have you passed right by that pack of ground lamb that was on sale because you just weren’t sure how to use it? Well, welcome to two birds, one stone friends. This Middle Eastern Lamb Stuffed Eggplant is the solution to both. In just an hour, with most of that time being oven time, you can have this warm, extremely flavorful dish served up while you bask in heroic culinary glory.
Excited yet? Because we are. Let’s get straight to it.
Preparation: Middle Eastern Lamb Stuffed Eggplant
As always, gather up your ingredients and prep out front. It always makes life easier. This is a pretty simple prep and the instructions are in the recipe card at the bottom of the page.
Preheat the oven to 425°F. Brush the cut side of the eggplant halves with olive oil and season with salt and pepper. Set in a casserole dish and place in the oven.
While the eggplants are roasting heat a saute pan with some olive oil. Saute the onions for 5 – 7 minutes, or until they begin to soften. Stir in the garlic and saute for another couple of minutes or so.
Mix in the lamb, using a wooden spoon or other device to break up the meat and to stir/mix the meat with the pan contents. Cook until browned, stirring occasionally, for 7 – 8 more minutes. Add the tomatoes and pine nuts and mix thoroughly. Remove from heat. The picture below was taken before the tomatoes and pine nuts were added (FYI).
Remove the eggplant from the oven. This should be close to the time your filling is finishing. Reduce the temperature of the oven to 350°F.
Make a cut down the middle of the eggplant halves. Spoon the lamb mixture onto the eggplant forcing some down into the crevasse. Cover and bake for 30 minutes.
Let rest for 2 – 4 minutes. Garnish with chopped parsley and serve. Congratulations, you just made an elevated dish using ingredients you may not have otherwise been familiar with… or maybe you discovered a new way to use some items to make a delicious meal. Either way, we hope you enjoyed it!
Equipment: Middle Eastern Lamb Stuffed Eggplant
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The two main kitchen tools we used in this recipe were our Le Creuset Casserole Dish and an All-Clad saute pan – two of our absolute favorites. Good tools create masterful recipes and last a lifetime if cared for properly. We highly recommend either of these if you’re in the market (affiliate links):
If you liked that, try this…
- Eggplant Lasagna
- Red Lentil and Butternut Squash Soup
- South African Lamb Bobotie
- Instant Pot Lamb and Turnip Masala
- Indian Lamb Stuffed Portabello Mushrooms
- Indian Lamb Stuffed Peppers
- Moroccan Lamb Stew
- Lamb and Turnip Ragu
- Grilled Greek Veggie Bowl
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Middle Eastern Lamb Stuffed Eggplant
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Brush the cut side of the eggplant halves with olive oil and season with salt and pepper. Set in a casserole dish and place in the oven.
- While the eggplants are roasting heat a saute pan with some olive oil. Saute the onions for 5 – 7 minutes, or until beginning to soften. Stir in the garlic and saute for another couple minutes or so.
- Mix in the lamb, using a wooden spoon or other device to break up the meat and to stir/mix the meat with the pan contents. Cook until browned, stirring occasionally, for 7 – 8 more minutes. Add the tomatoes and pine nuts and mix thoroughly. Remove from heat.
- Remove the eggplant from the oven. This should be close to the time your filling is finishing. Reduce the temperature of the oven to 350°F.
- Make a cut down the middle of the eggplant halves. Spoon the lamb mixture onto the eggplant forcing some down in the crevasse. Cover and bake for 30 minutes.
- Let rest for 2 – 4 minutes. Garnish with chopped parsley and serve.
Notes
- Topping with shredded mozzarella and uncovering for the last 5 – 10 minutes would be a nice add in.
- Making a lemon yogurt dressing would be another nice feature (let us get back to you on that!)
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