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Stuffed Eggplant With Orzo, Lamb, Feta And Tomatoes

serves 4-6

This eggplant dish can be prepped up to two days ahead and baked at the last minute. Plain yogurt can be subbed for Greek yogurt by draining it in cheesecloth while the eggplant is salting. Serve as a main course with a green salad.


2 medium eggplants
1/4 cup kosher salt
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1 shallot, minced
2 garlic cloves, minced
1 pound ground lamb
1 pint grape or cherry tomatoes, halved
1 1/2 cups cooked orzo
1 1/2 cup feta, crumbled
1/4 cup chopped mint
2 tablespoons chopped parsley
1 teaspoon lemon zest
2 tablespoons Greek yogurt


prep: 30 minutes
total: 1 hour 15 minutes


melon baller or spoon
sauté pan
wooden spoon
mixing bowl
baking dish


1. Cut the eggplants in half lengthwise and carefully scoop out the flesh using a melon baller or a spoon, leaving a 1/4-inch-thick shell. Sprinkle 1 tablespoon of kosher salt on each half; turn cut-side down in a colander to drain for 30 minutes.

2. Meanwhile, prep the flesh from 1 eggplant by dicing it into approximately 1/2-inch cubes. In a large sauté pan, mix the olive oil, red pepper flakes, minced shallot and garlic together and heat over medium-high until the oil is faintly orange and the shallot and garlic are fragrant; stir frequently to avoid burning.

3. To the sauté pan, add the diced eggplant and stir to coat with the oil and aromatics, reduce the heat to medium-low and cook the eggplant until soft, 8 minutes. Add the ground lamb and stir to break up the pieces while it fully cooks, 8-10 minutes. Remove the mixture to the mixing bowl.

4. Preheat the oven to 350F. In the mixing bowl, add the rest of the ingredients and mix well -- the stuffing should have a slightly creamy texture from the feta and the yogurt.

5. Rinse the salt off the eggplant halves and pat dry; scoop the lamb, eggplant and cheese mixture into the eggplant halves -- form the mixture into rounded mounds. Rub a little oil on the bottom of a baking dish and arrange the eggplant halves so that they are packed in close and supporting each other; bake for 45 minutes or until the stuffed eggplants are heated through and the stuffing has begun to brown.

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