This Spiced Lamb and Lentil Stuffed Eggplant brings together the warmth of Mediterranean spices with the satisfying texture of lentils and roasted eggplant. The result is a dish that's both comforting and wholesome.

Perfect for a cozy dinner or an impressive weekend meal, this recipe delivers a balanced bite of smoky eggplant, savory lamb, and fresh herbs. It's a versatile, nutrient-packed option that satisfies both meat lovers and flexitarian eaters alike.

With its fragrant spices, vibrant colors, and hearty filling, this dish transforms simple ingredients into something truly special — ideal for sharing with family or enjoying as a meal-prep favorite.

Ingredients

• 1 large eggplant (approx. 400g)
• 150g lean ground lamb
• 100g dry Puy lentils
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 200g cherry tomatoes, halved
• 30ml olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Pinch of ground cinnamon
• Juice of 1/2 lemon
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 200°C (400°F). Cut the eggplant in half lengthwise and score the flesh in a diamond pattern without piercing the skin. Brush the cut sides with half the olive oil and season with salt and pepper.
2. Place the eggplant halves cut-side down on a baking sheet and roast for 20–25 minutes, until the flesh is soft and tender.
3. Rinse the lentils and cook them in water according to package directions, usually 15–20 minutes. Drain and set aside.
4. Heat the remaining olive oil in a skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Add garlic, cumin, coriander, and cinnamon; cook for another minute until fragrant.
5. Add the ground lamb, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Drain any excess fat.
6. Once the eggplant is cooked, scoop out most of the flesh, leaving a 1cm border to create a boat. Roughly chop the scooped-out flesh.
7. Add the chopped eggplant, cooked lentils, and halved cherry tomatoes to the skillet. Stir to combine and cook for 3–4 minutes until the tomatoes soften. Stir in lemon juice and half the mint and parsley. Season to taste.
8. Spoon the lamb and lentil mixture into the hollowed eggplant shells. Return to the oven and bake for 10 minutes to heat through.
9. Garnish with the remaining mint and parsley before serving.

Tips & Substitutions

• Make it vegetarian: Swap lamb for finely chopped mushrooms or crumbled tofu for a protein-rich plant-based version.
• Use different lentils: Green or brown lentils also work well if Puy lentils are unavailable.
• Add a creamy finish: Drizzle with Greek yogurt or tahini sauce before serving for extra richness.

Nutrition

Calories: 1050 kcal per serving

• Fat: 50g
• Carbohydrates: 94g
• Fiber: 22g
• Protein: 59g