Stuffed Eggplant with Lamb and Walnuts

Name: Stuffed Eggplant with Lamb and Walnuts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 large eggplants; 1/4 cup olive oil; 1 large onion; 4 cloves garlic; 1 lb ground lamb; 1 cup walnuts; 1/2 tsp cumin; 1 tsp salt; 1/2 tsp Turmeric; 1/2 tsp black pepper; 1/3 cup pomegranate molasses; 1/3 cup parsley

User Reviews

4.6

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Calories
541 kcal
Course
Main Course
Cuisine
Mediterranean

Stuffed Eggplant with Lamb and Walnuts

Isaac Lopez

Report

Stuffed Eggplant with Walnuts and Lamb is a family favorite. Juicy eggplants are roasted to perfection, topped with spicy lamb and crunchy walnuts. It's the perfect combination of flavors!

Share:

I Made This!

38 people made this

Print

11 people printed this

Save this

30 people saved this

Ingredients

Servings

3 large eggplants
1/4 cup olive oil
1 large onion Diced
4 cloves garlic Minced
1 lb ground lamb
1 cup walnuts Chopped
1/2 tsp cumin
1 tsp salt
1/2 tsp Turmeric
1/2 tsp black pepper
1/3 cup pomegranate molasses See Notes
1/3 cup parsley Chopped

Add to Shopping List

Instructions

Preheat the oven to 375 F. Line a baking sheet with aluminum foil. Coat with non stick spray.
Cut the eggplants in halves lengthwise. Cut diamonds into each eggplant half, make sure not to pierce into the eggplant skin.
Brush the eggplants with olive oil. Place them on a baking sheet and bake for 30 to 40 minutes until they're cooked.
Meanwhile, heat a pan over medium heat and pour the 2 tablespoons olive oil into the pan. Saute onion until translucent. Add in garlic and cook for two minutes.
Add in ground lamb and cook until the meat is golden brown and fully cooked.
Add in walnuts, cumin, turmeric, salt and pepper. Stir well until everything is incorporated.
Mix in the pomegranate molasses. Cook for 5 minutes.
Top the roasted eggplants with the lamb and walnut mixture. Add some parsley. Serve immediately.

Notes

To make pomegranate molasses at home, simmer pomegranate juice over medium heat until it thickens and has the consistency of syrup.
Store the leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the microwave or in the oven at 300 degrees F for 20 minutes until heated through.
You can use cooked lentils or mushrooms instead of lamb for a vegetarian version.
If you don't like lamb, use lean ground beef for this recipe.

Nutrition Information

Show Details

Calories 541kcal (27%) Carbohydrates 32g (11%) Protein 18g (36%) Fat 40g (62%) Saturated Fat 10g (50%) Polyunsaturated Fat 12g Monounsaturated Fat 16g Cholesterol 55mg (18%) Sodium 446mg (19%) Potassium 856mg (24%) Fiber 9g (36%) Sugar 18g (36%) Vitamin A 341IU (7%) Vitamin C 12mg (13%) Calcium 70mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 541 kcal

% Daily Value*

Calories	541kcal	27%
Carbohydrates	32g	11%
Protein	18g	36%
Fat	40g	62%
Saturated Fat	10g	50%
Polyunsaturated Fat	12g	71%
Monounsaturated Fat	16g	80%
Cholesterol	55mg	18%
Sodium	446mg	19%
Potassium	856mg	18%
Fiber	9g	36%
Sugar	18g	36%
Vitamin A	341IU	7%
Vitamin C	12mg	13%
Calcium	70mg	7%
Iron	3mg	17%