Stuffed Eggplant with Lamb
Halved eggplants stuffed with spiced ground lamb, tomato, and pine nuts, then roasted until tender. A Syrian classic stripped down for a weeknight dinner.
- Total time
- 22 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
Ingredients
- 2 whole eggplants, medium
- ½ lb ground lamb
- ¾ cup canned diced tomatoes
- 3 tbsp pine nuts
- ½ tsp allspice
- 3 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Heat oven to 400°F. Halve eggplants lengthwise, scoop out centers leaving a 1/4-inch shell, and chop the scooped flesh.
- 2
Brush eggplant halves on both sides with 2 tbsp oil, season with salt and pepper, place cut-side down on a sheet pan.
- 3
Brown ground lamb in a skillet over medium-high heat, breaking apart with a spoon, until no pink remains, about 5 minutes.
- 4
Stir in chopped eggplant flesh, tomatoes, pine nuts, allspice, 1 tbsp oil, salt, and pepper. Cook 2 minutes until fragrant.
- 5
Spoon lamb mixture evenly into eggplant halves. Roast 12 minutes until eggplant is very tender and filling is hot.
- 6
Serve hot from the sheet pan, or transfer to plates.
Tools you’ll need
- sheet pan
- spoon
- 12-inch skillet
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
