Easy stuffed eggplant

Stuffed EggplantWe tried this recipe last night and it was super easy and delicious and it has me brainstorming new twists on this Greek favorite. For instance how yummy would this be with bechamel sauce on top? Or with Japanese eggplant to make smaller portions? Yum!

Here’s the recipe:

Stuffed Eggplant with Ground Lamb

Stuffed Eggplant


  • 1 Large eggplant
  • 1/2 lb Ground lamb
  • 1 Garlic clove chopped
  • 1 Small onion
  • 1/4 cup Dry white wine
  • 1/4 cup Fresh parsley
  • Fresh oregano
  • 1/4 Kasseri, or other hard Greek cheese, grated
  • Salt and pepper
  • Butter


Cut the eggplant in half. Scoop the pulp from the center of the eggplant halves, chop into small pieces and place into a small mixing bowl. In a frying pan, saute the eggplant halves in butter until soft and place into a glass baking dish. Saute the lamb, garlic and onion in butter in the frying pan over medium-high heat, until meat is browned. Add to the pan the eggplant pulp, parsley, oregano, wine and salt and pepper. Simmer for 20-30 minutes until the eggplant is soft and translucent. Preheat the oven to 350 degrees F.

Sprinkle the eggplant halves with salt and pepper. Fill the halves with the mixture and place in the glass baking dish. Add about 1 cup of chicken stock or water to the pan. Sprinkle the eggplant halves with the cheese. Bake uncovered at 350 degrees F for about 30 minutes, until cheese is brown and eggplant is cooked through. Serve warm, serve topped with a scoop of tomato sauce and fresh parsley or garnish (optional).