This Gluten Free Lamb Stuffed Eggplant uses so many different spices and has so many different flavors, it’s delicious and exciting all in the same mouthful.
Roasted Middle Eastern eggplant shells, baked and stuffed with a flavorsome ground lamb and cooked rice and topped with a dollop of plain Greek yogurt, giving you the perfect dinner serving.
To make Lamb Stuffed Eggplant, you will need the following ingredients:
Preheat oven to 400 °F and line a baking sheet with baking parchment and coat with cooking spray.
Slice through the eggplant centers in a crisscross pattern, being careful not to reach this skin. Place sliced-side down on the parchment paper.
Bake for 20 minutes and then remove from the oven and set aside.
In a large skillet over medium-high heat, heat the oil. Add onions and peppers and cook, stirring often, for about 5 minutes, until soft and translucent.
Add ginger and garlic and cook, continuously stirring for 30 seconds longer.
Add lamb, cumin, coriander, turmeric, salt, pepper, and cayenne pepper and continue cooking, breaking up the meat into smaller pieces, for about 5 minutes, until no longer pink.
Add the tomato paste and continue cooking while stirring, for 30 seconds.
Remove skillet from heat and stir the rice into the mixture.
Once the eggplant is cool enough to handle, using a spoon, gently scoop out the center flesh making sure to not tear the skin and leaving a ¼-inch thick shell.
Chop the eggplant flesh into the lamb mixture and spoon about ½ cup into the eggplant shells.
Bake the eggplant in the heated oven for about 15 minutes, until heated through and golden brown.
Top each eggplant half with 1 tablespoon yogurt, before serving. Enjoy!
Why not give this Lamb Stuffed Eggplant recipe a try? There is nothing better than a healthy recipe that fills you up too, and these eggplants do just that! Let us know if this is one of your best recipes too and tag #cookmerecipes in your own online pages.
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