Lamb Stuffed Eggplant

    (35)
    1 hour 40 minutes

    A great way to use and serve lamb mince is in hollowed out eggplant halves with feta and spices. Serve with a green salad.


    31 people made this

    Ingredients
    Serves: 4 

    • 2 large eggplants, halved lengthwise
    • 1/4 cup (65ml) olive oil
    • 500g lamb mince
    • 1 small onion, chopped
    • 1/2 green capsicum, chopped
    • 3 cloves garlic, minced
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1 teaspoon ground black pepper
    • 1 1/4 cups tomato pasta sauce
    • 230g feta cheese, crumbled
    • 2 eggs, beaten
    • 1/2 cup (60g) dry breadcrumbs
    • 60g grated mozzarella cheese

    Directions
    Preparation:35min  ›  Cook:1hour5min  ›  Ready in:1hour40min 

    1. Preheat oven to 200 degrees C. Line a baking tray with aluminium foil.
    2. Brush the cut surfaces of the eggplant halves with half of the olive oil. Place cut-side-up onto the baking tray, and place into the oven. Bake the eggplant for 30 minutes until tender. Once done, remove and allow to cool slightly. Scoop out the flesh, leaving the shells 1cm thick. Remove as many of the seeds as you can then coarsely chop the flesh and place into a large mixing bowl.
    3. Meanwhile, heat the remaining olive oil in a frypan over medium-high heat. Add the lamb mince and cook for a few minutes until it begins to crumble. Stir in the onion, capsicum, garlic, cinnamon, allspice and black pepper. Cook until the onion has softened and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant and stir in the pasta sauce, feta cheese, eggs and breadcrumbs until well mixed.
    4. Evenly divide the lamb mixture into the eggplant shells then return the eggplant to the oven. Bake for 10 minutes then sprinkle with the mozzarella and reduce the oven temperature to 190 degrees C. Bake until the filling has set and the mozzarella has turned golden brown, about 25 minutes more.

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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (28)

    by
    18

    that's a very nice and tastefull idea, for me it looks like (let's say) an other version of a traditional greek food. But I should mention that for me, feta cheese is not a kind of cheese that we should mix with other kinds, and since the recipe has a special let's say "taste" to serve it together with a greek salad, which would be excellent and as colour and as taste... thank you very much for your recipe it is very nice  -  12 May 2008  (Review from Allrecipes USA and Canada)

    by
    13

    This came out beautifully and it is delicious. The only change I made was to omit the bell pepper and double the onion (due to family preference). It was flavorful and fun. Perfect! THANKS!  -  26 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    11

    What a treat this recipe is lovely cinnamon,allspice garlic, peppers & onion really give this recipe a taste treat. I used herb "Apetina" feta. I cut the recipe in half and my eggplant was not that large so I had quite a bit of stuffing left over. I just wrapped it in foil and baked it along side. Makes for a tasty lunch next day. This is a do again recipe for sure.  -  11 Oct 2010  (Review from Allrecipes USA and Canada)

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