Sheet-Pan Lamb Papoutsakia
Halved eggplants stuffed with spiced ground lamb and topped with melty cheese, roasted until golden. A Greek dinner classic that feels fancy but cooks in one pan.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 2 whole eggplants, medium
- 1 lb ground lamb
- 1 small onion, diced
- ¾ cup canned diced tomatoes
- ¾ cup feta cheese, crumbled
- 1.5 tsp dried oregano
- 3 tbsp olive oil
Instructions
- 1
Halve eggplants lengthwise. Brush cut sides with oil, salt, and pepper. Lay cut-side down on a sheet pan.
- 2
Roast at 400°F for 10 minutes until softened.
- 3
While eggplants roast, heat 1 tbsp oil in a skillet. Brown ground lamb and diced onion, breaking up meat, until no pink remains.
- 4
Stir in tomatoes, oregano, salt, and pepper. Simmer 3 minutes until thick.
- 5
Scoop eggplant flesh from each half, leaving a thin shell. Chop the scooped flesh and fold into the lamb mixture.
- 6
Spoon lamb filling into eggplant shells. Top with crumbled feta. Roast 8 minutes until cheese melts and edges char.
Tools you’ll need
- sheet pan
- 12-inch skillet
- spoon
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