Minted Lamb Stuffed Eggplant
A flavorful Mediterranean-inspired dish featuring stuffed eggplants with seasoned ground lamb, herbs, and spices, topped with bread crumbs and cheese for a satisfying meal.
Ingredients
- 2 small eggplants (10 oz. each) ⓘ
- 2/3 cup lean raw ground lamb ⓘ
- 4 tablespoons tomato paste ⓘ
- 1 clove garlic ⓘ
- 1 tablespoon dried onion flakes ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 tablespoon dried mint ⓘ
- 1/4 teaspoon dried oregano ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- salt and pepper to taste ⓘ
- 2 teaspoons bread crumbs ⓘ
- 2 teaspoons grated Romano cheese ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- Cut eggplants in half lengthwise and use a spoon to remove pulp from the center, creating about 3/4 cup of finely diced eggplant.
- In a bowl, combine diced eggplant, ground lamb, tomato paste, minced garlic, dried onion flakes, lemon juice, dried mint, dried oregano, ground cinnamon, nutmeg, salt, and pepper.
- Spoon the filling into the eggplant halves, spreading it with a fork to cover all cut surfaces.
- Sprinkle the filled eggplant halves lightly with bread crumbs and grated Romano cheese.
- Arrange the stuffed eggplants, cut side up, in a shallow nonstick baking dish sprayed with cooking spray.
- Bake uncovered for 1 hour, until the eggplants are tender and the filling is cooked through.
Tips & Substitutions
For a twist, try substituting ground beef or turkey for the lamb, or add some chopped fresh parsley for extra flavor. If you want a bit of heat, consider adding red pepper flakes to the filling. Make sure to poke holes in the eggplant skin before baking to prevent them from bursting. This dish pairs beautifully with Mediterranean recipes like Zucchini Pitas(Quick And Easy Open Pockets).
Serving Suggestions
Serve the minted lamb stuffed eggplant with a side of Greek yogurt or tzatziki for a refreshing contrast. A simple green salad dressed with lemon vinaigrette complements the dish nicely. For a complete meal, consider pairing it with rice pilaf or couscous. This dish is also excellent alongside other Mediterranean recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplants in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave them for quicker reheating, but the oven helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Minted Lamb Stuffed Eggplant contains roughly 233 calories, with 8g protein, 50g carbohydrates, and 6g fat. It is an excellent source of iron (111% of the Daily Value), dietary fiber (88% of the Daily Value), and calcium (68% of the Daily Value), and a good source of protein and vitamin C. It also contributes 25g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed eggplants a day in advance. Assemble them and cover tightly with plastic wrap or foil before refrigerating. When ready to bake, simply remove from the fridge and allow them to sit at room temperature for about 30 minutes before baking as directed.
What can I use instead of Romano cheese?
If you don’t have Romano cheese, you can substitute it with grated Parmesan or Pecorino cheese. Both will provide a similar salty, tangy flavor that complements the dish well. For a dairy-free option, consider using nutritional yeast for a cheesy flavor without the dairy.
Can I freeze the stuffed eggplants?
Yes, you can freeze the stuffed eggplants before baking. Wrap them tightly in plastic wrap and then aluminum foil, and they will keep for up to 3 months. When ready to use, thaw them in the refrigerator overnight and bake as directed. This makes for a convenient meal option on busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).