Eggplant Stuffed with Lamb and Feta Recipe - Allrecipes.com
Eggplant Stuffed with Lamb and Feta Recipe
  • READY IN ABOUT 2 hrs

Eggplant Stuffed with Lamb and Feta

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 eggplant halves Change Servings
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  • PREP

    35 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 50 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2008

that's a very nice and tastefull idea, for me it looks like (let's say) an other version of a traditional greek food. But I should mention that for me, feta cheese is not a kind of cheese that we should mix with other kinds, and since the recipe has a special let's say "taste" to serve it together with a greek salad, which would be excellent and as colour and as taste... thank you very much for your recipe it is very nice

 
Most Helpful Critical Review
Nov 04, 2009

this was an interesting and tasty dish, the cinnamon was a little over powering, even when cut down, so it may be omitted next time and i was thinking this might be a good recipe to liven up regular suffed peppers (omitting the eggplant entirely) but over all good and very fillng!

 

20 Ratings

Jun 27, 2008

This came out beautifully and it is delicious. The only change I made was to omit the bell pepper and double the onion (due to family preference). It was flavorful and fun. Perfect! THANKS!

 
Oct 11, 2010

What a treat this recipe is lovely cinnamon,allspice garlic, peppers & onion really give this recipe a taste treat. I used herb "Apetina" feta. I cut the recipe in half and my eggplant was not that large so I had quite a bit of stuffing left over. I just wrapped it in foil and baked it along side. Makes for a tasty lunch next day. This is a do again recipe for sure.

 
Mar 30, 2010

I made this for dinner last night, using 2 small eggplants since it was just for hubby and me. We both enjoyed it very much! The aroma of the lamb with the cinnamon and allspice was wonderful. Hubs said I should make it again! High praise, indeed!

 
Aug 10, 2011

Really good. However I would slow cook the onions first until really soft. Take them out, put in the lamb and peppers (i used a red bell), cook them down and add onions.

 
Sep 27, 2008

My husband and I found this recipe to be very sausage-y tasting. And while I do enjoy sausage, it was overwhelming even for me. It's not the recipe's fault, just my personal taste.

 
Oct 20, 2011

Excellent. One of my favourites. Really, I can't say much more. While it may not be the prettiest lookning dish, it's what's underneath that counts. YUM.

 

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Nutrition

  • Calories
  • 782 kcal
  • 39%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 243 mg
  • 81%
  • Fat
  • 49.3 g
  • 76%
  • Fiber
  • 15.2 g
  • 61%
  • Protein
  • 41.2 g
  • 82%
  • Sodium
  • 1247 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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