Middle Eastern flavors inspire this delicious lamb stuffed eggplant recipe. It’s a great all-in-one meal that can be enjoyed alone or with cauliflower rice.
This lamb-stuffed eggplant recipe makes four servings. One serving is one stuffed eggplant which has only 6g net carbs.
We recommend making these stuffed eggplants fresh. The leftovers can be stored in the fridge for up to 3 days.
Lamb Stuffed Eggplant Ingredients
- 2 medium-sized Eggplants
- 1 tablespoon of Olive Oil
- 1 small Onion, diced
- 2 cloves of Garlic, crushed
- 1 pound of Ground Lamb
- 1 tablespoon of Cumin, ground
- 1 teaspoon of Smoked Paprika
- 1 teaspoon of Salt
- ½ teaspoon of Pepper, ground
- ¼ teaspoon of Cinnamon, ground
- ½ cup of Tomato Passata
- 2 ounces of Baby Spinach
- ½ cup of Feta Cheese, crumbled
How to Make Lamb Stuffed Eggplant
- Preheat your oven to 180C/355F.
- Slice the eggplants in half lengthways and cut a 1cm wide border around the edge of each eggplant. Scoop out the centers and dice and set them aside.
- Place the eggplant shells on a cookie sheet and set aside.
- Put a large non-stick frying pan over high heat.
- Add the oil, onion, and garlic and saute until the onion turns translucent, then add the lamb.
- Saute the lamb, breaking it up until browned. Add the salt, pepper, and spices, along with the diced eggplant.
- Cook for 5 minutes before adding the passata. Simmer for 10 minutes, then remove from the heat.
- Stir through the spinach and allow it to wilt.
- Spoon the lamb mixture between the eggplant shells, then place in the oven to bake for 15 minutes.
- Top with the feta cheese, then bake for another 8-12 minutes.
- Serve straight away.
Lamb Stuffed Eggplant
This delicious Lamb Stuffed Eggplant recipe is inspired by Middle Eastern flavors. It’s a great all-in-one meal that can be enjoyed alone or with a side of cauliflower rice.
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Print Pin Share EmailServings: 4 serves
Calories: 484kcal
Unit Conversion
Ingredients
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic crushed
- 1 pound ground lamb
- 1 tablespoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon cinnamon ground
- 1/2 cup tomato passata
- 2 ounces baby spinach
- 1/2 cup feta cheese crumbled
Instructions
- Preheat your oven to 180C/355F.
- Slice the eggplants in half lengthways and cut a 1cm wide border around the edge of each eggplant. Scoop out the centers, dice and set aside.2 medium eggplants
- Place the eggplant shells on a cookie sheet and set aside.
- Put a large non-stick frying pan over high heat.
- Add the oil, onion, and garlic and saute until the onion starts to turn translucent, then add the lamb.1 tablespoon olive oil, 1 small onion, 2 cloves garlic
- Cook for 5 minutes before adding the passata. Simmer for 10 minutes then remove from the heat.1/2 cup tomato passata
- Stir through the spinach and allow to wilt.2 ounces baby spinach
- Spoon the lamb mixture between the eggplant shells the place in the oven to bake for 15 minutes.
- Top with the feta cheese then bake for another 8-12 minutes.1/2 cup feta cheese
- Serve straight away.
Nutrition
Serving: 200g | Calories: 484kcal | Carbohydrates: 16g | Protein: 25g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 917mg | Potassium: 1019mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1790IU | Vitamin C: 13.5mg | Calcium: 176mg | Iron: 4.3mg
Made this recipe?Tag me at @myketokitchen
If you think stuffed vegetables are delicious, why not try our;
To make a larger batch of this Lamb Stuffed Eggplant recipe, adjust the servings above.
I have made this several times now, and it is scrumptious.
Hey Laurie, thank you. So glad you like it.
Love eggplant and this recipe is fabulous. Thank you for shsring.
Thank you, Angela. We love eggplant too!