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. Source: Diabetic Living Magazine, Spring 2019

Abbie Gellman, M.S., RD, CDN


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and coat with cooking spray.

  • 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.

  • 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.

  • 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 1/4 inch of flesh attached to the skin. Chop the scooped-out eggplant and add to the lamb mixture.

  • Divide the lamb mixture among the eggplant halves, spooning about 1/2 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 Facts

292 calories; 11.6 g total fat; 4.4 g saturated fat; 29 mg cholesterol; 455 mg sodium. 851 mg potassium; 35.3 g carbohydrates; 10 g fiber; 12 g sugar; 14.3 g protein; 771 IU vitamin a iu; 33 mg vitamin c; 79 mcg folate; 79 mg calcium; 3 mg iron; 67 mg magnesium;