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Eggplant Stuffed with Lamb and Feta

By: C Laughlin  
"Eggplant halves are stuffed with a flavorful mixture of lamb, feta, and spices. Complete this meal with a green salad and crusty bread - easy enough for any day of the week!"

Rating: This weblink has been rated 5 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 278 people have saved this

What to Drink?

Wine Merlot
Prep Time:
35 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 4 eggplant halves
 

Ingredients

  • 2 large eggplants, halved lengthwise
  • 1/4 cup olive oil
  • 1 pound ground lamb
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 1 1/4 cups marinara sauce
  • 1 (8 ounce) package crumbled feta cheese
  • 2 eggs, beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Brush the cut surfaces of the eggplant halves with half of the olive oil. Place cut-side-up onto the baking sheet, and place into the oven. Bake the eggplant for 30 minutes until tender. Once done, remove and allow to cool slightly. Scoop out the flesh, leaving the shells 1/2 inch thick. Remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl.
  3. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the ground lamb, and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs until well mixed.
  4. Evenly divide the lamb mixture into the eggplant shells, then return the eggplant to the oven. Bake for 10 minutes, then sprinkle with the mozzarella, and reduce the oven temperature to 375 degrees F (190 degrees C). Bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 782 | Total Fat: 49.3g | Cholesterol: 243mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by HelenG 
that's a very nice and tastefull idea, for me it looks like (let's say) an other version of a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2008 by Tonopah Supporting Member (Click to learn more about Supporting Membership)
This came out beautifully and it is delicious. The only change I made was to omit the bell... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2008 by Madabo 
My husband and I found this recipe to be very sausage-y tasting. And while I do enjoy sausage,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by S.Soule 
this was an interesting and tasty dish, the cinnamon was a little over powering, even when cut... MORE

 
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