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.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Oven

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)