Cook/ Weekend Feasting

Stuffed Eggplant Recipe with Lamb & Pomegranate

August 24, 2019 (Last Updated: November 17, 2019)

Last Updated on by

This delicious stuffed eggplant recipe is packed full of Middle Eastern flavors that will make your taste buds tingle! The eggplant is filled with marinated lamb and feta and finished with pomegranate seeds for an impressive but easy to make appetizer or main course. It’s the perfect balance of sweet, savory and salty and uses ingredients found in authentic Middle Eastern cuisine.

Two halves of stuffed eggplant on a white background

Time to add a bit of dazzle to the humble stuffed eggplant (or aubergine for us Brits!)! Here at Slow The Cook Down, I’m all about recipes that are simple to make but pack a flavor punch, and this beauty is no exception! It’s the perfect balance of salty, savory and sweet and I can’t wait fo you guys to try it!

How to Make This Stuffed Eggplant Recipe

  • In a mortar and pestle, grind the dry ingredients for the marinade.  When crushed, add the oil and lemon juice and combine.  Put the diced lamb into a bowl and cover with the marinade.  Cover the bowl with cling film and pop in the fridge for at least two hours. (photo 1)
  • Pre heat the oven to 200º.
  • Cut the eggplant in half, keeping the stalk intact. With a knife cut a border in the flesh, leaving about 1/2 cm and scoop out with a spoon and keep the removed aubergine. Be careful not to cut down to the skin as you need some flesh to help keep the structure.
  • Brush with a little olive oil and a pinch of salt and pepper and put on to a baking tray and into the oven for 20 minutes. Once cooked, leave to one side. (photo 2 & 3)

Three process shots of lamb being marinated and eggplant prepared and cooked

  • Take half of the aubergine flesh and finely dice, the rest won’t be needed.
  • Once the lamb is ready, heat a large frying pan over a medium high heat, once hot, add in the lamb for 3-4 minutes, stirring occasionally until it is browned. Add in the onion and diced aubergine and a squeeze of lemon juice and cook for another 5 minutes, still stirring. (photo 4&5)
  • Once the onions have turned translucent, turn off the heat and stir in the feta and pomegranate seeds until combined. (photo 6&7)

Four process shots to show how to make the lamb and vegetable filling

  • Spoon the lamb mix into the aubergine boats and top with a handful of breadcrumbs and a drizzle of olive oil. (photo below)
  • Put back in the oven and cook for 25-30mins until the breadcrumbs are golden.

Two stuffed eggplant halves in a glass baking dish before being baked

  • Serve with pomegranate seeds and some fresh coriander for a colourful take on the humble stuffed aubergine.

A delicious Middle Eastern stuffed eggplant recipe

Middle Eastern dishes are renowned for the vibrant and bold flavors. The key ingredients in this dish are:

  • Lamb – one of the most popular meats used in Middle Eastern Cooking and very flavorful.
  • Eggplant – also known as aubergine, this vegetable is the star in over 150 traditional Middle Eastern dishes!
  • Feta cheese – although feta is Greek in origin, it is frequently used in Middle Eastern recipes.
  • Pomegranate – this fruit is widely cultivated throughout the Middle East
  • Cumin and coriander – a spice and herb that is used to deepen the flavor of the dish.
  • Lemon – lemon adds a fresh zing and hit of acid to help balance the final dish.

All of these ingredients work amazingly well together and result in a beautifully balanced dish.

What do you serve with Stuffed Eggplant?

This stuffed eggplant recipe is a really versatile dish that can be served as an appetizer as a main dish. Serve with a fresh salad for a colorful appetizer and to serve as a heartier meal, cous cous or rice would be a great option.

Close up of a stuffed eggplant with breadcrumb topping

What does eggplant taste like?

Cooked eggplant has a very mild taste and a creamy texture, it’s the perfect base for all of those other bold flavors! In fact, I would wager that even eggplant haters would love this dish as it takes on all of the flavors of the other ingredients. The salty feta, fatty lamb, sweet pomegranate seeds and acidic lemon all work so wonderfully together.

What are the health benefits of eating eggplant?

Eggplant is a great vegetable to incorporate into your diet. They are a nutrient dense food that is high in fiber and low in calories. They contain high numbers of antioxidants that can help to prevent heart disease and free radicals. Check out the other benefits of the humble eggplant here.

They are really easy to incorporate into lots of meals, check out my Cheesy Layered Roasted Vegetable Pie and  Roasted Vegetable Crumble for more ways to use eggplant.

Top Tips to Make This Stuffed Eggplant Recipe with Lamb & Pomegranate

  • Give yourself a bit of time to marinate the lamb, at least two hours, and allow it to soak up all of the flavour.
  • Lamb fillet is preferable in this dish, but you can also dice a lamb chop if that’s all you can get.
  • You can use panko or fine breadcrumbs to top the eggplant.
  • You can use ready ground cumin and coriander seeds.
  • You can make the lamb mixture ahead of time and keep it covered in the fridge until you are ready to bake.
  • Serve immediately.

It’s super easy to put together and it looks so pretty on the table. Stuffed eggplant will never be the same again!

Top down shot of a stuffed eggplant half on a white background

Be sure to check out these other tasty lamb dishes!

I love hearing from you!! If you have tried this stuffed eggplant recipe, be sure to scroll down, give it a star rating. Let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

A stuffed eggplant topped with pomegranate seeds and fresh herbs

Stuffed Eggplant Recipe with Lamb & Pomegranate

Stuffed aubergine full of flavour!  Great as an appetiser or as part of a main course
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: MIddle Eastern
Prep Time: 20 minutes
Cook Time: 1 hour
Marinading time: 2 hours
Total Time: 1 hour 20 minutes
Servings: 2 servings
Calories: 547kcal

Ingredients

  • 5.3 ounces lamb fillet finely diced (150g)
  • 1 eggplant
  • olive oil
  • salt and pepper
  • 1.75 ounces feta cheese finely diced (50g)
  • 1 onion finely diced
  • seeds of 1/2 pomegranate
  • squeeze of lemon juice
  • handful of fine breadcrumbs

For the marinade

  • 1 garlic clove
  • 1/2 tsp salt
  • 1 tbsp cracked black pepper
  • 1/2 tbsp cumin seeds (or ready ground)
  • 1/2 tbsp coriander seeds (or ready ground)
  • 2 tbsp olive oil
  • juice 1/2 lemon

Instructions

  • In a mortar and pestle, press the dry ingredients for the marinade.  When crushed, add the oil and lemon juice and combine.  Put the diced lamb into a bowl and cover with the marinade.  Cover the bowl with cling film and pop in the fridge for at least two hours.
  • Pre heat the oven to 200º.
  • Cut the aubergine in half, keeping the stalk intact. With a knife cut a border in the flesh, leaving about 1/2 cm and scoop out with a spoon and keep the removed aubergine. Be careful not to cut down to the skin as you need some flesh to help keep the structure. Brush with a little olive oil and a pinch of salt and pepper and put on to a baking tray and into the oven for 20 minutes. Once cooked, leave to one side.
  • Take half of the aubergine flesh and finely dice, the rest won't be needed.
  • Once the lamb is ready, heat a large frying pan over a medium high heat, once hot, add in the lamb, with a little of the marinade, for 3-4 minutes, stirring occasionally until it is browned. Add in the onion and diced aubergine and a squeeze of lemon juice and cook for another 5 minutes, still stirring.
  • Once the onions have turned translucent, turn off the heat and stir in the feta and pomegranate seeds until combined.
  • Spoon the lamb mix into the aubergine boats and top with a handful of breadcrumbs and a drizzle of olive oil.  Put back in the oven and cook for 25-30mins until the breadcrumbs are golden.
  • Serve with pomegranate seeds and some fresh coriander.

Notes

Give yourself a bit of time to marinate the lamb, at least two hours, and allow it to soak up all of the flavour.  
Lamb fillet is preferable in this dish, but you can also dice a lamb chop if that's all you can get. 
You can use panko or fine breadcrumbs to top the eggplant.
You can use ready ground cumin and coriander seeds.
You can make the lamb mixture ahead of time and keep it covered in the fridge until you are ready to bake.
Serve immediately.
Nutritional values are based on one of two servings.

Nutrition

Calories: 547kcal | Carbohydrates: 44g | Protein: 25g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 470mg | Potassium: 1031mg | Fiber: 12g | Sugar: 22g | Vitamin A: 157IU | Vitamin C: 28mg | Calcium: 210mg | Iron: 4mg
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5 Comments

  • Reply
    Jon d
    August 25, 2019 at 2:12 pm

    5 stars
    I tried this, can confrim it was delicious! Lamb and pomegranate work so well!

  • Reply
    bbqbastard
    July 3, 2016 at 6:27 pm

    What a superb idea! Wish I had seen this in the morning :p I would have made it today :p

    • Reply
      bdaunter@hotmail.co.uk
      July 4, 2016 at 9:24 am

      Thank you! It is super tasty – let me know if you do give it a go! Looking forward to trying some of your recipes out too!

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