Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lamb Stuffed Eggplants Recipe
    Lost? Site Map

    Lamb Stuffed Eggplants

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    ieatfoOOod's Note:

    Little eggplants stuffed with lamb tomato sauce and a bread crumb topping. Super easy and yummers.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Slice eggplants in half lengthwise, cut 1/4 inch border and scoop out inner flesh making an eggplant boat. Chop the removed eggplant flesh into small cubes.
    3. 3
      Sprinkle inside of scooped-out eggplants with coarse salt and let sit for ten minutes to remove bitterness. After ten minutes, rinse very well, drain, and pat dry with a clean cloth or paper towel.
    4. 4
      Place eggplant "boats" on a cookie sheet, drizzle evenly the 3 tbs of olive oil inside of the eggplants. Season with salt and pepper. Roast for about 10-15 minutes, until they are tender and th flesh is slightly browned.
    5. 5
      While roasting the eggplants, add one tbs olive oil to a sauce pot and begin to sautee the chopped onion.
    6. 6
      As the onion becomes a little bit transparent, add the garlic, let cook for 30 seconds, stirring.
    7. 7
      Add the ground lamb and season with salt & pepper, and cumin. Let the lamb browm, break into smaller bits.
    8. 8
      Add red bellpepper and the removed and cubed eggplant flesh.
    9. 9
      Stir to mix all ingredients, place lid over pot for 5 minutes to steam the eggplant chunks, they will release juices into the meat mixture.
    10. 10
      Add the can of tomato sauce and reduce to a simmer.
    11. 11
      Mix the bread crumbs with 1 tbs of butter. I do this in my food processor as it goes quickly, but it is easy to smoosh together with your fingers.
    12. 12
      Fill each eggplant "boat" with the tomato/lamb sauce, top with bread brumbs, and bake the eggplants at 350 degrees for 35-40 minutes.
    13. 13
      I always broil for the last two minutes to make a really crispy bread crumb topping, but be sure to keep an eye on it if you do broil because the bread crumbs will burn fast.
    14. 14
      Eat while hot and enjoy!

    Ratings & Reviews:


    Nutritional Facts for Lamb Stuffed Eggplants

    Serving Size: 1 (473 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 453.9
    Calories from Fat 204
    Total Fat 22.6 g
    Saturated Fat 6.9 g
    Cholesterol 32.7 mg
    Sodium 663.0 mg
    Total Carbohydrate 51.0 g
    Dietary Fiber 12.8 g
    Sugars 13.4 g
    Protein 15.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes