# Lamb Stuffed Eggplant with Tomato and Cinnamon

Roasted eggplant halves filled with cinnamon-scented ground lamb, tomatoes, onion, and feta for a comforting Mediterranean-style dinner.

Source URL: https://quickdinner.org/recipes/6abb293e9459d1a1628f467c
Category: Main Dishes / Lamb
Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 4

## Ingredients
- 2 eggplants
- 1 lb ground lamb
- 1 cup tomatoes
- 0.5 medium onion
- 0.5 tsp cinnamon
- 0.5 cup feta cheese
- 2 tbsp olive oil
- 1 tsp kosher salt
- 0.25 tsp black pepper

## Cooking instructions
1. Heat the oven to 425°F. Halve the eggplants lengthwise and score the cut sides in a crosshatch pattern. Brush with 1 tablespoon olive oil and season with ½ teaspoon salt and the pepper. (about 5 min) (425°F)
2. Place the eggplant halves cut-side down on a baking sheet. Roast until the flesh is tender and easily pierced, about 25 minutes. (about 25 min) (425°F)
3. While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Cook the onion until softened, about 4 minutes. (about 4 min) (Medium)
4. Add the ground lamb, remaining salt, and cinnamon. Cook, breaking up the meat, until browned and it reaches 160°F, about 8 minutes. (about 8 min) (160°F)
5. Stir in the tomatoes and cook until warmed through and slightly reduced, about 3 minutes. (about 3 min) (Medium)
6. Turn the roasted eggplants cut-side up and spoon the lamb mixture over them. Sprinkle with feta and bake until the cheese is warmed and lightly browned, about 10 minutes. (about 10 min) (425°F)
7. Rest the stuffed eggplants for 5 minutes before serving. (about 5 min)

Original page: https://quickdinner.org/recipes/6abb293e9459d1a1628f467c
Source: QuickDinner (quickdinner.org).