Goreme

Discover the rich and aromatic flavors of Goreme, a traditional stuffed eggplant dish that combines tender roasted eggplants with a savory filling of spiced ground lamb, vegetables, and fresh herbs. This hearty recipe is elevated with the warm, earthy notes of cumin and paprika, while a sprinkle of optional mozzarella cheese adds a creamy, golden finish. Perfectly balanced and baked to perfection, the eggplant "boats" are both comforting and visually stunning, making them an ideal centerpiece for family dinners or special gatherings. Ready in just over an hour, this low-carb, Mediterranean-inspired delight is a feast for both the eyes and the palate. Serve with a side of crusty bread or a crisp salad for a meal that's as satisfying as it is delicious. Keywords: stuffed eggplant recipe, Mediterranean stuffed eggplant, Goreme recipe, lamb stuffed eggplant, low-carb dinner ideas.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces Eggplant (medium-sized)
• 3 tablespoons Olive oil
• 250 grams Ground lamb
• 1 large Onion (finely chopped)
• 3 pieces Garlic cloves (minced)
• 2 medium Tomato (diced)
• 1 tablespoon Tomato paste
• 1 small Red bell pepper (finely chopped)
• 2 tablespoons Parsley (fresh, chopped)
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 150 milliliters Water
• 50 grams Mozzarella cheese (optional, shredded)

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

Wash the eggplants and cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1 cm of the shell intact, creating a 'boat'. Reserve the flesh and set the shells aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Chop the reserved eggplant flesh into small cubes and add it to the skillet. Cook for about 5 minutes until softened, then remove and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.

Step 5

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

Step 6

Stir in the diced tomatoes, tomato paste, red bell pepper, cooked eggplant cubes, cumin, paprika, salt, and black pepper. Mix well and cook for 5–6 minutes until the mixture is well combined and slightly thickened.

Step 7

Remove the skillet from heat and stir in the chopped parsley.

Step 8

Place the hollowed-out eggplant shells on a baking dish. Evenly divide the lamb mixture among the shells, pressing it down gently.

Step 9

Pour the water into the bottom of the baking dish to help steam the eggplants as they bake.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

If using mozzarella cheese, remove the foil after 30 minutes, sprinkle the cheese on top of the stuffed eggplants, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.

Step 12

Remove from the oven and let rest for 5 minutes before serving. Garnish with extra parsley, if desired.

Nutrition Facts

Serving size	2035 grams (2035.0g)

Amount per serving	% Daily Value*
Calories	1554

Total Fat 104.20g	134%
Saturated Fat 33.10g	166%
Polyunsaturated Fat 7.50g
Cholesterol 276mg	92%
Sodium 3701mg	161%
Total Carbohydrate 75.40g	27%
Dietary Fiber 20.20g	72%
Total Sugars 32.70g
Protein 82.70g	165%

Vitamin D 21IU	103%
Calcium 594mg	46%
Iron 11mg	61%
Potassium 3023mg	64%

*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: 59.7%

Protein: 21.1%

Carbs: 19.2%