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Eggplants can be stuffed with meat, rice, vegetables and even pasta, but the most successful filling option is lamb.

Eggplants with lamb in oriental style will decorate your summer table. But, if you don’t like lamb, you can replace it with other meat or make a mix of different types of it.


  • eggplant – 4 small pieces.
  • olive oil – 4 tbsp.
  • garlic – 1 clove
  • salt and pepper to taste

For filling

  • onion 1 large
  • olive oil – 3 tbsp.
  • minced lamb – 400 g
  • salt 1 teaspoon
  • a mixture of spices for lamb – 1 tbsp.
  • ground cinnamon – 1 tsp
  • ground turmeric – half tsp
  • tomato paste – 2 tbsp. l

For sprinkling

  • cherry tomatoes – 10-12 pcs
  • feta – 80 g
  • parsley or cilantro


Preheat oven to 200 ° C. Cut the eggplant in half. With a small knife, cut the flesh of the eggplant crosswise, being careful not to cut through the skin. Mix the olive oil with crushed garlic, salt and pepper and brush over the aubergine meat. Roast the eggplant, cut side up, for 15 to 20 minutes, or until the flesh is golden and tender. Remove from oven.

Fry the diced onion and butter until golden brown. Add lamb and salt and fry over high heat, add spices and cook for another 3-4 minutes. Add the tomato puree and 4 tablespoons of water, continue stirring over the heat for another 3 minutes.

Place the minced meat on the fried aubergine boats. Top with the tomato halves and crumbled feta and return to the oven for 10 minutes. Sprinkle with herbs before serving.

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