Eggplant Stuffed with Lamb and Feta

Eggplant Stuffed with Lamb and Feta

15 Reviews 4 Pics
  • Prep

    35 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 50 m
C Laughlin
Recipe by  C Laughlin

“Eggplant halves are stuffed with a flavorful mixture of lamb, feta, and spices. Complete this meal with a green salad and crusty bread - easy enough for any day of the week!”

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Adjust Servings

Original recipe yields 4 eggplant halves



  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Brush the cut surfaces of the eggplant halves with half of the olive oil. Place cut-side-up onto the baking sheet, and place into the oven. Bake the eggplant for 30 minutes until tender. Once done, remove and allow to cool slightly. Scoop out the flesh, leaving the shells 1/2 inch thick. Remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl.
  3. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the ground lamb, and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs until well mixed.
  4. Evenly divide the lamb mixture into the eggplant shells, then return the eggplant to the oven. Bake for 10 minutes, then sprinkle with the mozzarella, and reduce the oven temperature to 375 degrees F (190 degrees C). Bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more.

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Reviews (15)

Rate This Recipe


that's a very nice and tastefull idea, for me it looks like (let's say) an other version of a traditional greek food. But I should mention that for me, feta cheese is not a kind of cheese that we should mix with other kinds, and since the recipe has a special let's say "taste" to serve it together with a greek salad, which would be excellent and as colour and as taste... thank you very much for your recipe it is very nice



This came out beautifully and it is delicious. The only change I made was to omit the bell pepper and double the onion (due to family preference). It was flavorful and fun. Perfect! THANKS!



What a treat this recipe is lovely cinnamon,allspice garlic, peppers & onion really give this recipe a taste treat. I used herb "Apetina" feta. I cut the recipe in half and my eggplant was not that large so I had quite a bit of stuffing left over. I just wrapped it in foil and baked it along side. Makes for a tasty lunch next day. This is a do again recipe for sure.

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Amount Per Serving (4 total)

  • Calories
  • 782 cal
  • 39%
  • Fat
  • 49.3 g
  • 76%
  • Carbs
  • 46.8 g
  • 15%
  • Protein
  • 41.2 g
  • 82%
  • Cholesterol
  • 243 mg
  • 81%
  • Sodium
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet



previous recipe:

Mellas Family Lamb Stuffed Zucchini (Koosa)


next recipe:

Stuffed Eggplant with Shrimp and Basil