This recipe was a treat for mom one night. My moms favorite food is lamb, and I’ve been wanting to use these baby eggplants I kept seeing in Costco, so this recipe was the perfect solution! The flavor was outrageous! These aren’t difficult to make, there’s just a little prep work and a few steps. Mom and I made these together, so it went quickly.
Check out the baby eggplants. They’re spee! How could you NOT want to use these little guys in a recipe??
Here’s a photo of them next to the onion and bell pepper for scale.
Lamb-Stuffed Baby Eggplants
4-6 small eggplants
kosher salt and pepper
1 pound ground lamb
2 TBSP olive oil
1/2 onion, diced
1/2 red bell pepper, seeded and diced
pinch of red pepper flakes
2 cloves of garlic, minced
3 TBSP tomato paste
1/4 cup pine nuts, toasted and coarsely chopped
1/3 cup crumbled feta cheese (can use reduced-fat)
Cut the stems off the eggplant and slice them in half, lengthwise. Score the flesh and carefully scoop it out with a serrated spoon, leaving 1/4-1/2″ shells. Coarsely chop the flesh and set aside. Season the insides of the eggplants with kosher salt and pepper and lay them cut-side down on a paper towel to drain for 15-20 minutes.
Preheat oven to 350 degrees.
Cook lamb in a large skillet over medium-high heat until it is browned, and season with salt and pepper. Drain any grease and place lamb in a separate bowl. Set aside.
In same skillet heat the olive oil. Add the onion, bell pepper and the reserved chopped eggplant. Season with salt, pepper and red pepper flakes. Saute for 6-8 minutes or until onions have become translucent. Add garlic and saute for another minute or two. Remove from heat and stir in the tomato paste, pine nuts, feta cheese and browned lamb. Stir well to combine.
Stuff eggplant halves with mixture and place on baking sheet. Baked in preheated oven for 25-30 minutes or until eggplant is tender and filling is bubbly. The house will smell delicious!