Lamb-Stuffed Eggplant

Lamb-Stuffed Eggplant

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From: Diabetic Living Magazine, Spring 2019

This Middle-Eastern-inspired dish uses just a small amount of lamb to stuff the eggplant, which keeps the saturated fat in check. It calls for cooked brown rice, which you can prepare up to a day ahead. Save time by using instant brown rice, which cooks in under 10 minutes.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 baby eggplants, halved lengthwise
  • 1 tablespoon olive oil
  • 1 small onion, diced ( ½ cup)
  • 1 red bell pepper, diced (1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ pound 85%-lean ground lamb
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1½ cups cooked brown rice
  • ¾ cup nonfat plain Greek yogurt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper and coat with cooking spray.
  2. Score the cut sides of the eggplants in a crisscross pattern, being careful not to cut through the skin. Place, cut-side down, on the prepared baking sheet and bake for 20 minutes. Remove from the oven and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic and ginger; cook, stirring, for 30 seconds more. Add lamb, cumin, coriander, turmeric, salt, pepper, and cayenne; cook, breaking up the lamb into smaller pieces, until it is no longer pink, about 5 minutes. Add tomato paste; cook, stirring, for 30 seconds. Remove from heat and stir in rice.
  4. When the eggplants are cool enough to handle, carefully scoop out the flesh with a spoon, making sure not to tear the skin and leaving about ¼ inch of flesh attached to the skin. Chop the scooped-out eggplant and add to the lamb mixture.
  5. Divide the lamb mixture among the eggplant halves, spooning about ½ cup into each one. Return the eggplants to the oven and bake until heated through and golden brown, about 15 minutes. To serve, top each eggplant half with 1 Tbsp. yogurt.

Nutrition information

  • Serving size: 2 stuffed eggplant halves
  • Per serving: 292 calories; 12 g fat(4 g sat); 10 g fiber; 35 g carbohydrates; 14 g protein; 79 mcg folate; 29 mg cholesterol; 12 g sugars; 0 g added sugars; 771 IU vitamin A; 33 mg vitamin C; 79 mg calcium; 2 mg iron; 455 mg sodium; 851 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value), Folate (20% dv)
  • Carbohydrate Servings:

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