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Indian Stuffed Eggplants with Lamb

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

45-50 minutes


2-4 people


  • 2 eggplants
  • 2 Tablespoons Arbequina or Portuguese Cobrancosa EVOO
  • 1 onion, sliced
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon chili powder
  • 1 garlic clove, crushed
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 tomato, chopped
  • 12 oz. lean leg of lamb, ground
  • 1 green bell pepper, seeded and chopped
  • 1 orange bell pepper, seed and chopped
  • 2 tablespoons chopped fresh cilantro
  • 1/2 onion, sliced decoratively
  • 8 cherry tomatoes, quartered
  • fresh cilantro sprigs


  • Preheat the oven to 350 degrees Fahrenheit. Halve the eggplants lengthwise and scoop out most of the flesh and discard. Place the eggplant shells side by side in a large slightly greased ovenproof dish.
  • Heat 1 tablespoon of the oil in a skillet and fry the onion for about 5 minutes, stirring occasionally, until the onions are golden brown. Stir in the ginger, chili powder, garlic, turmeric, salt, and ground coriander. Add the tomato, lower the heat and stir fry for 1 minute.
  • Add the ground lamb and continue to stir-fry over medium heat for 7-10 minutes, stirring and turning until the lamb is browned. Add the bell peppers and fresh cilantro and mix in well.
  • Spoon the lamb mixture into the eggplant shells and brush the edges of the shells with the remaining oil. Bake for 30-35 minutes, until cooked through and browned on the top.
  • Garnish with the onion, tomatoes and cilantro sprigs.
  • Serve with a green salad or cooked rice, if desired.
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