Eggplant with Lamb and Pine Nuts

Transform your dinner table with the irresistible flavors of Eggplant with Lamb and Pine Nuts, a Mediterranean-inspired dish that seamlessly blends hearty, aromatic ingredients. Tender roasted eggplant halves are filled with a savory mixture of spiced ground lamb, garlic, and crushed tomatoes, infused with the warm essence of cumin, cinnamon, and paprika. Finished with a sprinkling of golden, toasted pine nuts and a fresh pop of parsley, this dish delivers a perfect balance of textures and flavors. Whether served as an elegant main course or laid out for a dinner party, this recipe pairs beautifully with a side of creamy yogurt for added richness. Ready in under an hour, it’s a wholesome and impressive way to enjoy bold Middle Eastern-inspired cuisine.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 1 teaspoon salt
• 500 grams ground lamb
• 1 medium, finely diced yellow onion
• 3 minced garlic cloves
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon paprika
• 1 cup crushed tomatoes
• 2 tablespoons pine nuts
• 2 tablespoons, chopped fresh parsley
• 0.25 cup (optional, for serving) plain yogurt

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.

Step 3

Brush the cut sides with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.

Step 4

Place the eggplant halves cut side up on a baking sheet and roast for 25 minutes, or until the flesh is tender and golden.

Step 5

While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the diced onion and cook until softened, about 5 minutes.

Step 7

Stir in the minced garlic, ground cumin, ground cinnamon, and paprika, cooking for another 1 minute until fragrant.

Step 8

Add the ground lamb to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through, about 6-8 minutes.

Step 9

Stir in the crushed tomatoes, remaining 1/2 teaspoon of salt, and cook for 5 more minutes to allow the flavors to meld.

Step 10

Toast the pine nuts in a small dry pan over medium heat for 2-3 minutes, shaking the pan frequently to prevent burning. Set aside.

Step 11

Once the eggplants are done roasting, scoop out some of the flesh to create a cavity, being careful to leave enough flesh to support the skin.

Step 12

Chop the scooped-out eggplant flesh, then stir it into the lamb mixture.

Step 13

Spoon the lamb mixture into the eggplant halves, dividing it evenly.

Step 14

Return the stuffed eggplants to the oven and bake for an additional 10 minutes.

Step 15

Garnish the eggplants with toasted pine nuts and chopped fresh parsley.

Step 16

Serve warm, with plain yogurt on the side if desired.

Nutrition Facts

Serving size	1899.6 grams (1899.6g)

Amount per serving	% Daily Value*
Calories	2159

Total Fat 141.10g	181%
Saturated Fat 46.50g	233%
Polyunsaturated Fat 15.40g
Cholesterol 484mg	161%
Sodium 4401mg	191%
Total Carbohydrate 87.90g	32%
Dietary Fiber 35.30g	126%
Total Sugars 43.90g
Protein 142.40g	285%

Vitamin D 49IU	247%
Calcium 451mg	35%
Iron 17mg	93%
Potassium 4858mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 26.0%

Carbs: 16.0%