Embark on a Mediterranean Culinary Adventure with Our Delectable Stuffed Eggplant Delight.
Indulge in the rich and savory flavors of our stuffed eggplant recipe, a classic Mediterranean dish that combines tender baked eggplant with a flavorful lamb and vegetable filling.
Perfect for dinner parties or a cozy family meal, this recipe brings together the best of Middle Eastern culinary traditions in a dish that’s both delicious and visually appealing.
Our baked eggplant with meat filling features succulent ground lamb cooked with onions, bell peppers, and aromatic spices, all nestled inside perfectly roasted eggplant halves.
Topped with a tangy tomato sauce and fresh tomato slices, this dish is baked to perfection, creating a harmonious blend of textures and flavors.
Whether you’re looking for a hearty main course or a unique addition to your recipe collection, this Mediterranean lamb dish is sure to impress.
Follow our easy steps to create a meal that will transport your taste buds to the sunny shores of the Mediterranean.
Serve it with a side of rice or a fresh salad for a complete and satisfying meal.
⦁ 1 large or 2 small eggplants
⦁ ¼ cup melted butter
⦁ 1 pound ground lamb
⦁ 1 small bell pepper, chopped
⦁ 2 small onions, sliced lengthwise
⦁ 1 clove garlic, minced
⦁ ¼ cup chopped parsley
⦁ 1 teaspoon salt
⦁ ½ teaspoon pepper
⦁ ¼ teaspoon allspice
⦁ ½ cup canned tomatoes
⦁ 1 tablespoon tomato paste dissolved in ½ cup water
⦁ 1 whole tomato, cut into thin round slices
1. Prepare the Eggplant: Cut the eggplant lengthwise into 8 pieces (4 pieces each for smaller eggplants), leaving the skin on. Sprinkle each piece with salt and let stand for 1 hour. Pat dry with a clean towel.
2. Bake the Eggplant: Brush the eggplant pieces thoroughly with melted butter and bake in a 350°F oven until light brown.
3. Cook the Meat: In a frying pan, cook the ground lamb until well done.
4. Add Vegetables: Add the sliced onions and chopped bell pepper to the meat and cook until softened.
5. Mix in Seasonings: Stir in the chopped parsley, salt, pepper, allspice, minced garlic, and canned tomatoes. Mix well to combine.
6. Fill the Eggplant: Split each eggplant piece lengthwise with a knife and fill with the meat mixture. Arrange the filled eggplant pieces in a baking pan.
7. Prepare the Tomato Sauce: Dissolve the tomato paste in 1/2 cup of water to make the tomato sauce. Pour the sauce into the baking pan.
8. Add Tomato Slices and Bake: Place a thin slice of tomato over each filled eggplant piece. Bake in a 400°F oven for 30 minutes.
🛒 Choosing Ingredients
✔ Eggplants – Use medium-sized globe or Italian eggplants; firm, shiny skin with few seeds
✔ Ground Meat – Traditionally beef or lamb; a mix gives depth
✔ Onions – Finely chopped and sautéed until golden; sweetens and builds the base
✔ Garlic – Essential for aromatic depth; minced or grated
✔ Tomatoes – Fresh or canned diced tomatoes for moisture and tang
✔ Tomato Paste – Adds richness and color to the meat filling
✔ Fresh Parsley or Cilantro – Brightens the dish; stirred in at the end
✔ Olive Oil – Generously used for roasting and richness
✔ Spices – Salt, pepper, paprika, allspice or cumin for warmth
✔ Optional Add-ins – Bell peppers, pine nuts, or a pinch of cinnamon
👩🍳 Preparation Tips
✔ Score or Halve the Eggplants – Slice in half lengthwise and score the flesh in a criss-cross pattern for even roasting
✔ Salt and Rest – Salt the cut sides and let rest 20–30 minutes to draw out bitterness, then blot dry
✔ Roast Until Tender – Pre-roast eggplants at 400°F (200°C) until golden and soft (20–30 min)
✔ Scoop Slightly if Needed – Gently press or scoop some flesh to make room for the filling
✔ Sauté the Filling – Cook onions, garlic, and meat until browned; add tomatoes, paste, spices, and simmer briefly
🔥 Cooking Techniques
✔ Bake Twice – Roast eggplants first, then bake again stuffed with filling
✔ Use a Baking Dish with Sauce – Spread a layer of tomato sauce or broth to keep bottoms juicy
✔ Cover Loosely with Foil – For the first half of baking to keep moist, then uncover to brown
✔ Broil at the End (Optional) – For a lightly caramelized top
🍳 Balancing Flavors
✔ Tomato + Meat + Herb Trio – A well-balanced filling is savory, fresh, and slightly sweet
✔ Add Heat if Desired – A pinch of Aleppo pepper or chili flakes can bring gentle warmth
✔ Aromatic Depth – Allspice, cumin, or cinnamon add classic Eastern Armenian flavor notes
✔ Fresh Herb Finish – Sprinkle chopped parsley or mint before serving for contrast
📦 Storage
✔ Fridge – Keeps 3–4 days in an airtight container
✔ Freezer-Friendly – Freeze fully baked eggplants; reheat in the oven at 180°C (350°F)
✔ Meal Prep Tip – Prepare filling and eggplants a day ahead, then assemble and bake fresh
🍽 Serving
✔ Serve Warm or Room Temp – Great freshly baked or slightly cooled
✔ With Rice, Bulgur, or Lavash – Complements the richness of the dish
✔ Top With Yogurt or Garlic Sauce – For creaminess and contrast
✔ Perfect For – Family dinners, holiday tables, or Sunday gatherings