Minted Lamb Stuffed Eggplant Recipe

Name: Minted Lamb Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplant (10 oz. each); 2/3 c. lean raw ground lamb; 4 Tbsp. tomato paste; 1 clove garlic; 1 Tbsp. dried onion flakes; 1 Tbsp. lemon juice; 1 Tbsp. dried mint; 1/4 tsp. dried oregano; 1/4 tsp. ground cinnamon; 1/4 tsp. nutmeg; salt and pepper to taste; 2 tsp. bread crumbs; 2 tsp. grated Romano cheese

Servings: persons

2 small eggplant (10 oz. each)
2/3 c. lean raw ground lamb
4 Tbsp. tomato paste
1 clove garlic
1 Tbsp. dried onion flakes
1 Tbsp. lemon juice
1 Tbsp. dried mint
1/4 tsp. dried oregano
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
salt and pepper to taste
2 tsp. bread crumbs
2 tsp. grated Romano cheese

1
Cut eggplant in half lengthwise.
2
Use a spoon to remove pulp from center of each half, enough to make about 3/4 cup finely diced raw eggplant.
3
Combine diced eggplant with remaining ingredients except bread crumbs and cheese.
4
Spoon filling into eggplant halves, spreading it with tines of a fork so that all the cut surface of the eggplant halves are covered with filling. Sprinkle filling lightly with bread crumbs and cheese.
5
Arrange halves, filled side up, in a shallow nonstick baking dish that has been sprayed with cooking spray.
6
Bake, uncovered, in preheated oven for 1 hour.

143

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.

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

You need 13 ingredients. The key ingredients include: 2 small eggplant (10 oz. each), 2/3 c. lean raw ground lamb, 4 Tbsp. tomato paste, 1 clove garlic, and more.

Yes, Minted Lamb 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.

Minted Lamb Stuffed Eggplant

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