Greek-Style Stuffed Eggplant Recipe

Name: Greek-Style Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None large eggplants, halved lengthwise; 2 tbsp vegetable or olive oil; 1 None onion, finely chopped; 2 cloves garlic, crushed; 1 lb ground lamb; 1 tbsp Greek seasoning; 1/3 cup cooked long-grain white rice; 1 tbsp finely grated lemon zest; 1/4 cup lemon juice; 2 tbsp fresh oregano, chopped; 2 None tomatoes, thinly sliced; 3.5 oz Parmesan cheese, grated; None None Mixed greens, to serve

Servings: persons

2 None large eggplants, halved lengthwise
2 tbsp vegetable or olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 lb ground lamb
1 tbsp Greek seasoning
1/3 cup cooked long-grain white rice
1 tbsp finely grated lemon zest
1/4 cup lemon juice
2 tbsp fresh oregano, chopped
2 None tomatoes, thinly sliced
3.5 oz Parmesan cheese, grated
None None Mixed greens, to serve

1
Preheat oven to 375u00b0F. Carefully scoop flesh from eggplant halves, leaving a 1/2 inch border. Place eggplant shells on a baking tray. Finely chop flesh.
2
Heat oil in a frying pan over moderate heat. Add onion. Cook, stirring, 5 mins or until soft. Add eggplant flesh and garlic. Cook, stirring, 5 mins or until tender. Transfer to a heatproof plate.
3
Add ground lamb to pan. Cook, stirring to break up lumps, 5 mins or until browned. Return eggplant to pan with seasoning, rice, zest, juice and oregano. Stir to combine. Season to taste.
4
Fill eggplant shells with lamb mixture and top with tomatoes and cheese. Bake 45 mins, or until golden and tender. Serve with mixed greens.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 None large eggplants, halved lengthwise, 2 tbsp vegetable or olive oil, 1 None onion, finely chopped, 2 cloves garlic, crushed, and more.

Yes, Greek-Style Stuffed Eggplant falls under the Vegetarian 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.

Greek-Style Stuffed Eggplant

How did you like this recipe?

Frequently Asked Questions