Irresistible Greek Stuffed Eggplants with Lamb in 5 Steps (54 characters)

Oh, let me tell you about these Greek Stuffed Eggplants with Lamb, Tomato & Feta – they’re the kind of dish that makes you close your eyes and sigh after the first bite. I first fell in love with this recipe during a tiny taverna dinner in Santorini, where the eggplants were so tender and the lamb so fragrant with oregano and cumin. Now it’s my go-to when I want to bring that sunny Mediterranean flavor to my table. The way the salty feta melts into the spiced lamb and sweet tomatoes? Absolute magic. Trust me, once you try this, you’ll be making it all summer long.

Why You’ll Love These Greek Stuffed Eggplants

Let me count the ways these beauties will steal your heart:

• Bursting with flavor – That perfect combo of spiced lamb, sweet tomatoes and tangy feta is downright addictive
• Surprisingly simple – Looks fancy but comes together in under an hour with basic ingredients
• Takes you straight to the Mediterranean – One bite and you can practically hear the ocean waves
• Always a crowd-pleaser – Works equally well for weeknight dinners or when you’ve got company coming

Seriously, what’s not to love? Even my picky nephew goes back for seconds!

Ingredients for Greek Stuffed Eggplants with Lamb, Tomato & Feta

Here’s everything you’ll need to make these flavor-packed stuffed eggplants – I promise it’s all simple stuff you can find at any grocery store. The magic happens in how these simple ingredients come together!

• 2 medium eggplants – Look for firm, shiny ones that feel heavy for their size (we’ll halve and scoop them)
• 1 lb ground lamb – Get it with a bit of fat for maximum juiciness
• 1 onion, diced – Yellow or white works great here
• 2 cloves garlic, minced – Fresh is best, but hey, I won’t judge if you use pre-minced!
• 1 cup diced tomatoes – Fresh or canned both work beautifully
• 1/2 cup crumbled feta cheese – The good Greek stuff in brine if you can find it
• 1 tsp dried oregano – Rub it between your fingers to wake up the flavor
• 1/2 tsp ground cumin – Our secret weapon for that authentic Greek taste
• Salt and pepper to taste – Don’t be shy now!
• 2 tbsp olive oil – Extra virgin for that Mediterranean goodness

See? Nothing too fancy – just honest ingredients that make magic together. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here! Just grab:

• A good sharp knife for prepping those eggplants
• Medium skillet for sautéing all that delicious filling
• 9×13 baking dish (or any oven-safe pan that fits your eggplant halves)

That’s it – your kitchen’s probably already stocked with everything you need!

How to Make Greek Stuffed Eggplants with Lamb, Tomato & Feta

Ready to create some Mediterranean magic? Follow these simple steps and you’ll have the most delicious stuffed eggplants on your table before you know it. I’ve made this recipe dozens of times, and let me tell you – the smell alone will have your family hovering around the kitchen!

Preparing the Eggplants

First things first – let’s get those eggplants ready. Slice them in half lengthwise (careful now, they can be slippery!) and scoop out most of the flesh, leaving about a 1/2-inch shell. Don’t toss that eggplant flesh though – chop it up nice and chunky. That’s going right into our filling for extra texture and flavor!

Cook the Lamb Filling

Now for the good stuff! Heat your olive oil in a skillet over medium heat. Toss in those diced onions and garlic – oh, that sizzle sound gets me every time. When they’re soft and fragrant (about 3 minutes), add the ground lamb. Break it up with your spoon as it browns. Once the lamb’s no longer pink, stir in your chopped eggplant, tomatoes, oregano, cumin, and a good pinch of salt and pepper. Let everything get friendly for about 5 minutes until the flavors meld together beautifully.

Assembling and Baking

Time to stuff those eggplant boats! Pack the lamb mixture evenly into each half – don’t be shy, really mound it in there. Then comes the best part: shower them with crumbled feta. Pop them in a baking dish and into your preheated 375°F oven for 25-30 minutes. You’ll know they’re done when the eggplants are tender when pierced with a fork and the feta gets those gorgeous golden spots. Oh, the aroma!

Tips for Perfect Greek Stuffed Eggplants

After making these dozens of times, I’ve picked up some tricks that’ll take your stuffed eggplants from good to “oh my goodness!” First, choose eggplants that feel heavy for their size – they’ll have more flesh to work with. Don’t skip salting the eggplant shells lightly before filling; it helps prevent bitterness. And here’s my secret: let the filling cool slightly before stuffing so the feta doesn’t melt too quickly. The best test? Pierce the eggplant with a fork – if it slides in easily, you’re golden!

Ingredient Substitutions

Don’t stress if you’re missing something – this recipe is wonderfully adaptable! Swap ground beef for lamb if that’s what you’ve got (though the lamb really does make it special). Vegetarian? Try mushrooms or lentils instead. Dairy-free? Vegan feta works surprisingly well here. The key is keeping those Mediterranean flavors alive – oregano and cumin are non-negotiable in my book!

Serving Suggestions

Oh, let me tell you how I love to serve these stuffed eggplants – they’re practically begging to be paired with all my favorite Greek sides! A crisp Greek salad with those juicy tomatoes and briny olives is perfection. Warm pita bread for scooping up every last bit of that delicious filling? Yes please! And don’t even get me started on a dollop of cool, creamy tzatziki – the contrast with the warm spiced lamb is just dreamy. Honestly, just add some crusty bread and you’ve got yourself a feast!

Storing and Reheating

Now, I know there probably won’t be leftovers (these disappear fast at my house!), but if you’re lucky enough to have some, here’s how to keep them tasting amazing. Store cooled stuffed eggplants in an airtight container in the fridge for up to 3 days. When reheating, pop them in a 350°F oven for about 15 minutes – the feta gets melty again and the flavors come right back to life. Microwave works in a pinch, but the oven keeps that perfect texture. Trust me, they’re almost better the next day when all those flavors have really gotten to know each other!

Nutritional Information

Here’s the scoop on what’s in each delicious serving (one stuffed eggplant half): about 380 calories, 22g protein, and 6g fiber. Just remember – these numbers are estimates and can vary depending on your exact ingredients. The important thing? Every bite is packed with Mediterranean goodness!

Frequently Asked Questions

Can I make this vegetarian? Absolutely! I’ve made a fantastic meatless version using mushrooms or lentils instead of lamb. Just sauté them with the same spices – you’ll still get that Mediterranean flavor bomb. Add some extra feta for richness!

How long do leftovers last? These stuffed eggplants keep beautifully! Store them in the fridge for up to 3 days. The flavors actually deepen overnight – just reheat in the oven to keep that perfect texture.

Can I freeze Greek stuffed eggplants? You bet! Freeze before baking for best results. Thaw overnight in the fridge, then bake as directed. The eggplant texture stays perfect this way.

What if my eggplants are bitter? No worries! Salt the hollowed-out shells lightly and let them sit for 15 minutes. Rinse and pat dry – this simple trick removes any bitterness every time.

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