Mediterranean Stuffed Eggplant with Lamb
Mediterranean stuffed eggplant with lamb combines roasted eggplant, fresh tomatoes, goat cheese, mint, and pine nuts in a hearty Mediterranean-inspired dinner ready in about an hour.
Servings: 2 servings
Ingredients
- 1 large eggplant about 1-3/4 lb
- Kosher salt
- 4 tablespoons olive oil divided
- 1/2 lb fresh ground lamb
- 1/2 cup onion diced
- 4 cloves garlic minced
- 5 plum tomatoes seeded and chopped
- 1/4 cup crumbled goat cheese
- 2 tablespoons fresh mint finely chopped
- 1 tablespoon toasted pine nuts
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Line a 9-inch square baking dish with foil and coat lightly with nonstick spray.
- Trim the stem end from the eggplant and cut it in half lengthwise. Scoop out the flesh, leaving a shell about 1/4 to 1/2 inch thick. Chop the removed flesh into 1/2-inch cubes, sprinkle lightly with salt, and set aside (see notes).
- Brush the inside of each eggplant shell lightly with olive oil and season with a little salt. Arrange them cut-side up in the prepared baking dish and roast until lightly golden and beginning to caramelize, 10 to 12 minutes.
- While the eggplant roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb and 1/2 teaspoon salt. Cook, breaking up the meat with a spoon, until browned and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the lamb to a bowl and set aside, discarding any excess fat from the skillet.
- Add 1 tablespoon of olive oil to the skillet. Add the onion and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant and lightly golden, about 1 minute.
- Add the reserved eggplant along with the remaining tablespoon of olive oil. Cook until softened and beginning to caramelize, 3 to 5 minutes.
- Stir in the tomatoes and cook until they begin to soften and release some of their juices, 2 to 3 minutes. Return the lamb to the pan and stir to combine. Remove from the heat and mix in the goat cheese, mint, and pine nuts. Taste and season with salt and pepper as needed.
- Divide the filling evenly between the roasted eggplant shells. Return to the oven and bake until heated through, 6 to 8 minutes.
- Garnish with additional goat cheese and fresh mint, if desired, and serve.
Notes
About the chopped eggplant: Salting the chopped eggplant helps draw out some moisture and encourages better browning in the filling.
Nutrition
Calories: 829 | Total Fat: 65g | Cholesterol: 96mg | Sodium: 773mg | Carbohydrates: 36g | Fiber: 15g | Sugar: 20g | Protein: 31g