Crispy Lamb-Stuffed Eggplant
Tender eggplant rounds stuffed with spiced ground lamb and topped with crispy breadcrumbs. Ready in 20 minutes with a sheet pan and one bowl.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 1 whole eggplant, large
- ½ medium yellow onion, minced
- 2 tbsp pomegranate molasses
- ½ cup panko breadcrumbs
- ¼ cup fresh parsley, chopped
Instructions
- 1
Slice eggplant into 0.5-inch rounds. Pat dry with paper towels.
- 2
Brown ground lamb with onion in a large skillet over medium-high heat, breaking up with a spoon, until no pink remains, ~5 minutes.
- 3
Stir pomegranate molasses and parsley into the lamb. Season with salt and pepper to taste.
- 4
Arrange eggplant rounds on the skillet around the lamb. Sprinkle breadcrumbs over each round.
- 5
Cover with a lid and cook over medium heat for 8 minutes until eggplant is tender and breadcrumbs begin to brown.
- 6
Remove lid and serve hot, spooning lamb mixture over each eggplant round.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- knife
- paper towels
- wooden spoon
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