Lentil & Lamb Stuffed Eggplant – Lentils.org

Lentil & Lamb Stuffed Eggplant

  By lentilsorg  ,     

August 7, 2018

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

  • Prep: 20 Minutes
  • Cook: 50 Minutes
  • 20 Minutes

    50 Minutes

    1 Hour 10 Minutes

  • Yields: 4


  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.


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


Nutrition Facts

Serving Sizequarter stuffed eggplant
Sodium820 mg
Potassium626 mg
Protein23 g
Cholesterol40 mg
Sugar6 g
Total Fat15 g
Saturated Fat7 g
Total Carbohydrates21 g
Dietary Fiber8 g