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The starter, Mediterranean

Lamb stuffed eggplants

Lamb stuffed eggplants are a Mediterranean starter for 6 people, filled with lamb simmered with cinnamon, tomato, pine nuts and melted cheese. They take 35 minutes of active work, can be prepped in the morning so only the gratin step is left before guests arrive, rated easy, at €3.60 per person. The key is scoring the eggplant flesh before roasting, which makes it soften and scoop out effortlessly.

Soft roasted eggplant halves filled with fragrant lamb, tomato and pine nuts, all gratinéed, it feels like a trip to the Mediterranean.

Lamb stuffed eggplants
For
6 people
Work
35 min
Total time
1 h 20
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.60
Calories per person
360 kcalcalculated by Kiloach, your weight coach

Roasted eggplant turns soft, almost creamy, and pairs beautifully with lamb simmered with cinnamon and crushed tomatoes. Toasted pine nuts add a crunch that shifts the texture with every bite, and the melted cheese seals it all under a golden crust. It is a starter that smells of the Mediterranean without ever feeling heavy before a main course.

It fits a dinner with friends in summer or fall, when eggplants are still at their best. Serve it as a starter before something lighter, like fish or grilled vegetables, or as a main course on a slightly more special weeknight. Kids tend to like it too, since the cinnamon stays subtle.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 45 min
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve Nothing to do

In the morning, roast the eggplants, make the lamb filling, fill the eggplant halves with cheese on top, and refrigerate until evening. Right before guests arrive, bake for the final gratin and serve hot straight from the oven. If taking them straight from the fridge, add 10 minutes of baking time.

The ingredients

6 people

Fruits and vegetables

  • Eggplants 3
  • Onion 2
  • Garlic 3 cloves
  • Flat leaf parsley 0.5 bunch

Butcher

  • Ground lamb 500 g

Pantry

  • Crushed tomatoesoften in the pantry 300 g
  • Pine nutsoften in the pantry 40 g
  • Cinnamonoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded Gruyère 80 g

Allergens Lactose, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the eggplants in half lengthwise, score the flesh, drizzle with olive oil and roast at 200 °C. 30 min

    Salt the flesh lightly, it releases its water and becomes softer.

  2. Sauté the chopped onion and garlic, add the lamb, cinnamon and tomatoes, season with salt and pepper and let it simmer. 15 min

    A touch of cinnamon wakes up the lamb, don't go beyond the amount given.

  3. Scoop out the eggplants with a spoon, leaving a 1 cm wall, chop the flesh and mix it into the filling with the toasted pine nuts and parsley.

    Let the flesh sit in a strainer for a few minutes so it doesn't make the filling watery.

  4. Fill the eggplant halves with the mixture, sprinkle with Gruyère and refrigerate.

    Arrange them snugly in the baking dish, they hold upright better while cooking.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake at 190 °C until golden on top, then serve hot. 25 min

    If taking them straight from the fridge, add 10 minutes of baking time so they're piping hot all the way through.

Our tips to get it right

  • Pick eggplants of similar, moderate size, they cook more evenly and hold their shape once stuffed.
  • Drain the chopped flesh well before mixing it into the filling, otherwise the mixture gets too wet and the gratin won't crisp up as well.
  • Toast the pine nuts dry in a pan before adding them, they gain flavor and crunch compared to raw pine nuts.

The variations

  • Swap the lamb for ground beef for a milder taste, cinnamon works just as well with it.
  • For a vegetarian version, replace the meat with cooked red lentils and a bit more pine nuts, the gratin stays just as satisfying.
  • For a faster version, cube the eggplants and roast them instead of hollowing them out, which saves prep time.

What to serve it with

  • A cucumber yogurt salad
  • Warm pita bread on the side
  • A glass of chilled rosé

Storage

Cooked stuffed eggplants keep for 2 days in the refrigerator in a sealed container. Reheat in the oven at 180 °C for about 15 minutes to get a crisp gratin again. Freezing works before the final gratin step, but the eggplant texture softens more after thawing.

Questions about this recipe

Can I use a different cheese instead of Gruyère?

Yes, grated sheep's cheese or crumbled feta work very well and bring out the Mediterranean flavors even more. Avoid cheeses that are too strong, they can overpower the lamb and cinnamon.

How do I keep the eggplants from releasing too much water?

Salt the flesh lightly after scoring it and let it sit for a few minutes before roasting. Drain the cooked flesh in a strainer too before mixing it into the filling.

Can I double the recipe for more guests?

Yes, simply double the ingredients and use two baking dishes instead of one overcrowded one. The final baking time stays the same, just watch the color on top.

Do kids usually like this dish?

Generally yes, the cinnamon stays subtle and the lamb blends into a texture close to a shepherd's pie. You can reduce the cinnamon slightly if your kids are sensitive to spices.

Can lamb stuffed eggplants be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step.

How long does it take to make lamb stuffed eggplants?

Allow 1 h 20 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in lamb stuffed eggplants?

About 360 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does lamb stuffed eggplants cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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