Greek Lamb Stew In Baked Eggplant Boat Recipe

Name: Greek Lamb Stew In Baked Eggplant Boat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med. eggplants; 4 teaspoon lemon juice; 1/4 c. extra virgin olive oil; 1 med. tomato; 1/4 c. black olives; 1 1/2 lbs. lamb stew, lean; 1 1/4 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon oregano leaves; 1 med. onion, minced; 1 clove garlic, chopped; 4 tbsp. flour; 1 1/4 c. water; 4 teaspoon Parmesan cheese

Servings: persons

2 med. eggplants
4 teaspoon lemon juice
1/4 c. extra virgin olive oil
1 med. tomato
1/4 c. black olives
1 1/2 lbs. lamb stew, lean
1 1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano leaves
1 med. onion, minced
1 clove garlic, chopped
4 tbsp. flour
1 1/4 c. water
4 teaspoon Parmesan cheese

1
Cut eggplants in half, lengthwise, and scoop out most of the meat.
2
Season with lemon juice.
3
Spoon 1 Tbsp.
4
extra virgin olive oil into the shells and bake in a 350 degree oven for 30 min.
5
Dice eggplant meat, tomato, black olives.
6
Saute/fry diced lamb in extra virgin olive oil.
7
Season with salt, pepper, and oregano.
8
After sauteing lamb for approximately 15 min, add in tomato, onion, eggplant meat, black olives and garlic and simmer for 10 min.
9
Dust with flour and stir to a heavy paste.
10
Add in cool water and stir till a heavy stew has formed.
11
Remove eggplant shells from oven, spoon in stew and top with Parmesan cheese.
12
Return to oven till cheese is lightly brown.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 med. eggplants, 4 teaspoon lemon juice, 1/4 c. extra virgin olive oil, 1 med. tomato, and more.

Yes, Greek Lamb Stew In Baked Eggplant Boat Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!