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Middle Eastern Lamb Stuffed Eggplant Finished

Middle Eastern Lamb Stuffed Eggplant

Warming spices combined with ground lamb and ultimately stuffed in eggplant creates a mouthwatering meal with robust flavors!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Main Course, Supper
Cuisine: Middle Eastern
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

The Eggplant
  • 3 - 4 Eggplants, halved
  • Extra Virgin Olive Oil Enough to brush on the eggplant halves.
  • Salt and Pepper, to taste
The Lamb Filling
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 Yellow or Sweet Onion, diced
  • 4 cloves Garlic, diced
  • 1 lb. Ground Lamb
  • 1 tsp. Ground Cardamom
  • 1 tsp. Ground Allspice
  • ⅓ tsp. Ground Nutmeg
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Crushed Red Pepper
  • 1 tsp. Fresh Ground Black Pepper
  • 1 can Fire Roasted Diced Tomatoes, drained Approx. 14.5 oz.
  • ¼ cup Pine Nuts Give or take based on desire.
  • Chopped Parsley For garnish.

Equipment

  • Saute Pan
  • Casserole or Baking Dish

Method
 

  1. 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.
    Middle Eastern Lamb Stuffed Eggplant pre-oven
  2. 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.
  3. 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.
    Lamb browned in pan
  4. 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.
    Eggplant roasted
  5. 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.
    Middle Eastern Lamb Stuffed Eggplant Finished pre-garnish
  6. Let rest for 2 - 4 minutes. Garnish with chopped parsley and serve.
    Middle Eastern Lamb Stuffed Eggplant Finished

Notes

Bonus tips:
  • 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!)