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Lamb-Loaded Eggplant

Lamb-Loaded Eggplant

  • Author: Rachel Marion
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Yield: 2 servings 1x


  • 1 lb ground lamb
  • 1 eggplant (1/2 lb)
  • 2 tbsp olive oil
  • 5 cloves of garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 1/2 tsp salt
  • 1/2 tsp ras el hanout spice mix
  • 1 tsp Aleppo pepper flakes (or red chili flakes)
  • 6 oz baby spinach leaves (3 large handfuls)
  • Toppings (optional)
  • Pomegranate seeds
  • Pine nuts
  • Fresh oregano
  • Fresh parsley, minced


  1. Preheat the oven to 325°F.
  2. Set a large skillet over medium-high heat. When it is hot, add the lamb. Leave the lamb undisturbed for 2 minutes on that side, let the hot dry skillet sear it.
  3. While the lamb begins to cook, slice the eggplant in half lengthwise. Score the eggplant with a cross-hatch pattern, then drizzle 1 tablespoon of olive oil slowly over each half, allowing the eggplant to absorb it. Bake in the preheated oven for 25-30, until tender but not mushy.
  4. Break the lamb up into pieces with a spoon, stirring infrequently to allow the flavorful sear to happen on as many sides as possible. After 5 minutes, add the minced garlic. Stir the garlic into the lamb for thirty seconds, then add the tomatoes.
  5. Add the salt, ras el hanout spice mix, and Aleppo pepper. Stir. Allow the lamb and tomato filling to cook, stirring infrequently until the tomato juice has cooked off and the mixture is thick. Stir in the spinach just until it is beginning to wilt, then remove the skillet from the heat.
  6. When the eggplant is finished baking, remove it from the oven and allow to cool enough to handle. Scrape out a bit of the eggplant to make a cavity to fill with the lamb mixture. The eggplant should be barely soft enough to scrape out. Load the filling into the eggplant halves, and top with pomegranate seeds, pine nuts, oregano, and parsley, if desired. Serve warm.