Lamb Stuffed Eggplants

  • Preparation 15 MIN
    Cooking 15 MIN
  • Makes 4 appetizers or 2 main courses



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. Cut the eggplants in half lengthwise. With the tip of a knife, score the flesh in a criss-cross pattern without piercing the skin. Season with salt and pepper.
  3. In a large ovenproof skillet, brown the eggplants, cut side down, in the oil. Turn the eggplants over and transfer to the oven for about 10 minutes or until just tender.
  4. Spoon the meat over the eggplants. Garnish with the green onion, cilantro and mustard shoots. Sprinkle with the feta.


You can replace the lamb with chicken or duck leftovers.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.