Lentil & Lamb Stuffed Eggplant

Prep Time: 20 Minutes

Total time: 1 Hour 10 Minutes

Servings: 4

This stuffed eggplant is great as a side, but it might just steal the show and become your main dish!

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    1 large eggplant

    3 Tbsp (45 mL) canola oil

    1/2 cup (125 mL) diced onion

    3 garlic cloves, minced

    1/4 lb (125 g) ground lamb

    1/2 tsp (2 mL) salt

    1/4 tsp (1 mL) pepper

    1 cup (250 mL) cooked green lentils

    1/3 cup (75 mL) finely chopped fresh parsley

    1 cup (250 mL) grated Parmesan cheese


  1. Preheat oven to 350°F (180°C).
  2. Cut eggplant in half and scoop out the flesh leaving a 1/2 inch (1.5 cm) wall around the edge. This will allow the eggplant to hold its shape when baked.
  3. In a medium sauté pan over medium heat, heat the oil. Sauté onions and garlic until translucent. Add lamb, salt, and pepper and cook until the meat begins to brown. Once browned, transfer mixture to a bowl. Add lentils, parsley, and half of the cheese.
  4. Fill the eggplant halves with this mixture, making sure to divide the blend equally. Top with the remaining cheese, and place on an oiled sheet tray. Bake for 40 minutes.
  5. Allow to cool slightly, slice the halves lengthwise and serve.

Tips & Tricks:
Ground turkey or ground beef could be used in place of ground lamb.

Nutritional Information

  • Serving Size: quarter stuffed eggplant
  • Per serving:
  • Calories 310
  • Total Fat 15 g
  • Saturated Fat 7 g
  • Cholesterol 40 mg
  • Carbohydrates 21 g
  • Dietary Fibre 8 g
  • Sugar 6 g
  • Protein 23 g
  • Sodium 820 mg
  • Potassium 626 mg
  • Folate 136 mcg