Jordanian Lamb-Stuffed Roasted Eggplant

All that's Jas
by All that's Jas
4 servings
1 hr 15 min

This award-winning stuffed eggplant recipe is pure comfort food and perfect for Easter, Ramadan, or any other day!

Roasted silky eggplant halves are stuffed with a fragrant mixture of spiced meat, tomatoes, and pine nuts.

The meat for the lamb stuffed eggplants is rich in flavor, seasoned with warm and cozy Middle Eastern spices, mixed with pine nuts for added texture, and then stuffed inside roasted eggplant boats.


Eggplant, aubergine, or brinjal is grown worldwide for its edible fruit and is used in many cuisines, especially Persian and Mediterranean. I have to admit that I wasn't always a fan, but this dish made me join the team-eggplant!

When I was growing up, and the world was much smaller, we didn't mix sweet and savory. Spices like cinnamon were intended for desserts, not meats.

I remember my astonishment when my father talked about bazaars in Egypt and Sudan (he served there as a UN soldier), where the strong presence of cinnamon and clove scent in the air fills your nostrils for days. Your taste buds distinctly recognize it in lamb and beef dishes, just as they do in baklava.

Dad approved of this delicious stuffed eggplant dish and said it brought back some long-forgotten memories. That's a good enough testimony if you ask me. 🙂

Jordanian Lamb-Stuffed Roasted Eggplant
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients
  • 2 large eggplants, halved
  • 3 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • 1 onion chopped
  • 3 garlic cloves, minced
  • 1 pound ground lamb
  • 1 teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • 2 cups diced tomatoes
  • ¼ cup pine nuts toasted (omit if following keto diet)
  • Chopped fresh parsley for garnish
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Arrange the eggplant halves cut side up in a large baking dish. Brush with two tablespoons of oil and sprinkle with some of the salt. Bake until the skin is browned and the flesh is soft, for about 20 minutes.
Meanwhile, in a large cast iron or non-stick skillet, heat the remaining one tablespoon of oil. Add the onions and garlic, season with salt and saute over medium heat, stirring often, until softened.
Add the ground lamb and the spices. Brown, breaking up the meat with a wooden spoon until the meat is cooked through, about 5-10 minutes. Stir in the crushed tomatoes and pine nuts, if using, reserving a tablespoon for topping.
Reduce the oven temperature to 350 degrees Fahrenheit.
Cut the eggplant down the middle, making sure not to tear the skin on the bottom. Spoon the lamb mixture onto the eggplants in the baking dish. Cover the dish with foil and bake for 30 minutes.
Garnish the eggplants with parsley and reserved pine nuts and serve immediately.
Tips
  • If you don't like the flavor of lamb meat, swap it with lean ground beef.
  • You can replace pine nuts with toasted almonds, walnuts, or pistachio. Use Panko breadcrumbs for a nut-free version.
  • Keep the leftover stuffed eggplant stored in an airtight container in the fridge for up to 3 days.
  • For more tips and FAQs, visit the recipe on the blog.
All that's Jas
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