Stuffed Eggplants

by Keesha

Stuffed Eggplants International Stuffed Eggplants European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 eggplants
  • 450g lamb mince
  • 1 red onion
  • 2 cloves garlic
  • 1/2 cup fresh or ready-made tomato pasta sauce
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons ground cumin
  • Pinch dried chili flakes
  • Salt and pepper
  • 1 Tablespoon oregano
  • 20g parmesan, finely grated


Preheat the oven to 180°C / 350°F.

Line a shallow oven tray with baking paper.

Cut the eggplants in half lengthwise and cut out most of the flesh. Make sure enough flesh remains so that it holds its shape when baked.

Place the eggplant skins on the tray, drizzle with a little olive oil and place them in the oven. Bake until they’re soft, about 30 minutes.

Roughly chop the eggplant flesh and set aside.

Heat the oil in a frying pan over medium-high heat and add the chopped eggplant flesh, drizzle olive oil and sauté until they are golden brown.

Add the onions and cook until they start to soften.

Add garlic and cook for a few more minutes. Then set it aside

Turn up the heat and add the lamb mince Start to break up the meat with a wooden spoon.

Now season it with salt, pepper, chili flakes, ground cumin, and oregano.

Lower the heat and stir in the tomato sauce and tomato paste. Let it simmer gently for 5-10 minutes.

Take the eggplants out of the oven, fill them with the stuffing.

Top them with cheese, and season them with salt and pepper. Place them back into the oven tray or baking dish, and bake for 20 minutes or until the cheese is nice and brown.

Let them cool and decorate them with parsley.

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