Name: LAMB STUFFED EGGPLANT
Cook time: 45 min
Ingredients: 2 eggplants; 1 Tbsp olive oil; 500 g lamb mince ((1lb 2oz)); 3 cloves garlic; 3 Tbsp tomato paste; 2 tsp Moroccan seasoning; 1 beef or lamb stock cube; 1/3 cup grated parmesan ((40g)); 1 Tbsp pinenuts; 1/2 cup labneh or Greek yoghurt ((125ml)); 1 Lebanese cucumber; 180 g cherry tomatoes ((6.3oz)); 1 small red onion; 1/3 cup pitted olives ((optional)); 1 tsp olive oil; 1 tsp lemon juice

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Lamb stuffed eggplant is a lower carb meal full of punchy flavours. Eggplant halves are stuffed with Moroccan-flavoured lamb mince, topped with cheese and pinenuts, then baked until golden. Delicious served with a Greek-style salad.

This recipe was inspired by a meal I had at Kuzina Cafe a few months ago. I’ve been itching for eggplants to be more readily available so I could recreate the recipe at home and share it with you!

If you don’t usually like eggplant, don’t discount the recipe just yet… Royce always screws his nose up in disgust when he sees me cooking eggplant, but he reluctantly admitted that he really enjoyed this meal!

PRINT RECIPE PDF

This lower carb meal is full of punchy flavours. Eggplant halves are stuffed with Moroccan-flavoured lamb mince, topped with cheese and pinenuts, then baked until golden.

LAMB STUFFED EGGPLANT

Keyword: LAMB, MAIN MEALS

Difficulty: Easy

Ready In: 45 minutes

Serves: 4

This lower carb meal is full of punchy flavours. Eggplant halves are stuffed with Moroccan-flavoured lamb mince, topped with cheese and pinenuts, then baked until golden.

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Ingredients

EGGPLANTS

2 eggplants
1 Tbsp olive oil

LAMB FILLING

500 g lamb mince (1lb 2oz)
3 cloves garlic
3 Tbsp tomato paste
2 tsp Moroccan seasoning
1 beef or lamb stock cube
1/3 cup grated parmesan (40g)
1 Tbsp pinenuts
1/2 cup labneh or Greek yoghurt (125ml)

SALAD

1 Lebanese cucumber
180 g cherry tomatoes (6.3oz)
1 small red onion
1/3 cup pitted olives (optional)
1 tsp olive oil
1 tsp lemon juice

Instructions

PREPARE EGGPLANT
Preheat oven to 190ºC fan bake (375ºF) and line an oven tray with baking paper. Cut eggplants in half lengthways. Brush all over with olive oil and season with a little salt and pepper. Place on prepared tray, cut side up, and bake for 20 minutes.
MAKE FILLING
Meanwhile, heat a large pot or frying pan on medium-high. Add mince and cook, stirring, until browned all over. Crush garlic and add to the mince. Stir in tomato paste, Moroccan seasoning and crumbled stock cube. Simmer for 5 minutes. Season to taste with cracked pepper.
ASSEMBLE STUFFED EGGPLANTS
Remove eggplants from oven and carefully scoop out most of the flesh. Finely dice and stir into the mince. Fill each eggplant half with mince mixture and top with parmesan and pine nuts. Bake for 15 minutes, until golden brown.
MAKE SALAD
Dice cucumber and cut tomatoes in half. Finely dice red onion. Stir together in a salad bowl with the olives. Drizzle with olive oil and lemon juice. Season with a little salt and pepper.
SERVE
Divide stuffed eggplants between individual serving plates and top with a dollop of labneh or yoghurt. Serve with salad on the side.

Recipe Notes

WINE MATCH: Try a medium-bodied red like a Pinot Noir or light Merlot.
GLUTEN-FREE OPTION: Ensure seasoning and stock cubes are gluten free.
INGREDIENT SWAPS: Halved capsicums are a good substitute for eggplant (no need to cook them before stuffing them). Beef mince can be used instead of lamb mince. You could use cheddar cheese instead of parmesan.
ADD ONS: Feta would make a nice addition to the salad, if you have some on hand.
STORING AND REHEATING: Store eggplant separately to salad and reheat in the oven or microwave.