Description
A flavorful Middle Eastern-inspired dish featuring roasted eggplant halves stuffed with a spiced ground lamb mixture, topped with crumbled feta or yogurt for a rich and satisfying main course.
Ingredients
Scale
Eggplants
- 2 medium eggplants
- Olive oil, for drizzling
Lamb Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground lamb
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
Topping
- Crumbled feta or yogurt (optional)
Instructions
- Preheat and Roast Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle with olive oil and place cut-side down on a parchment-lined baking sheet. Roast for 30–35 minutes until the flesh is soft and golden brown.
- Prepare the Lamb Filling: While the eggplants roast, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until softened, then add the minced garlic and cook for an additional minute. Add the ground lamb and cook until browned, breaking it up as it cooks. Stir in ground cumin, cinnamon, smoked paprika, red pepper flakes if using, salt, and black pepper.
- Simmer the Sauce: Add crushed tomatoes and tomato paste to the lamb mixture. Stir well and let it simmer for 5–7 minutes until the mixture thickens. Stir in fresh parsley and mint, then remove the skillet from heat.
- Scoop and Stuff Eggplants: Once the roasted eggplants are cool enough to handle, scoop out some of the flesh to create a cavity for the filling, leaving about a 1/2-inch border. Fill each eggplant half generously with the lamb mixture.
- Final Bake and Serve: Return the stuffed eggplants to the oven and bake for another 10–15 minutes to meld the flavors. Top with crumbled feta cheese or a dollop of yogurt and garnish with additional fresh herbs before serving.
Notes
- This dish can be made ahead and reheated in the oven for convenience.
- For a lower-fat variant, substitute ground turkey or beef for the lamb.
- Serve alongside couscous, rice, or a simple fresh salad to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
