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Greek Stuffed Eggplants with Lamb, Tomato & Feta

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

A flavorful Greek dish featuring eggplants stuffed with spiced lamb, tomatoes, and feta cheese.

  • Total Time: 45 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium eggplants
  • 1 lb ground lamb
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1/2 cup crumbled feta cheese
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell.
  3. Chop the eggplant flesh and set aside.
  4. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
  5. Add ground lamb and cook until browned.
  6. Stir in chopped eggplant, tomatoes, oregano, cumin, salt, and pepper. Cook for 5 minutes.
  7. Fill the eggplant shells with the lamb mixture.
  8. Top with crumbled feta cheese.
  9. Bake for 25-30 minutes until eggplants are tender.

Notes

  • Use ripe but firm eggplants for best results.
  • You can substitute lamb with ground beef if preferred.
  • Serve with a side of Greek salad or pita bread.
  • Author: Janet D. Evans
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal

Nutrition

  • Serving Size: 1 stuffed eggplant half
  • Calories: 380
  • Sugar: 8g
  • Sodium: 450mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 22g
  • Cholesterol: 75mg

Keywords: Greek stuffed eggplants, lamb and feta, Mediterranean recipe