Mediterranean flavors hold near and dear to my heart. My grandmother is from Malta (a teeny tiny island in the Mediterranean Sea), so aromatic Mediterranean cuisine reminds me of weekends spent at Memom's during my childhood. This dish compacts those bold flavors into every bite. This Mediterranean Lamb Stuffed Eggplant with a Dairy-Free Lemon Herb Sauce is sure to impress everyone around your table (and despite the wordy name, it is very simple to make)! Oh, and it's also Paleo and Whole30 compliant! Double win!
Jump to:
You can absolutely sub the ground lamb for the ground meat of your choice
First things first, let's talk lamb. Whenever ground lamb is on a sale, I stock up. It has the most unique flavor of all the ground meats, and it absorbs whatever spices you add to it without taking away from it's gamy, earthy flavor. I love it, but I am well aware that it's not for everyone. Ground beef, turkey or chicken can be substituted for the lamb. I haven't tested this recipe with any of those meats, but I'm fairly confident it will turn out just as delicous!
How to Roast the Eggplant
I know this recipe is heavy on the ingredients, but it is very simple to prepare! I promise! Before you start, make sure your oven is HOT (500 degrees). Once the eggplant has roasted for about 12 minutes, the halves will soften and the centers will begin to cave-in creating perfect boats to stuff with the lamb filling. If the centers do not cave in enough, simply take the back-end of a large spoon and gently press down into the flesh of the eggplant until they begin to cave.
How to Make the Mediterranean Spiced Lamb
For the spice blend, I literally grabbed every spice out of my cabinet that I associate with the Mediterranean, and with a little trial and error created the perfect blend to accompany the lamb. It's SO good! I can not wait to use it in other dishes, like grilled chicken and meatballs!
The filling itself takes no time at all. You just add the onion to a pre-heated pan until it begins to soften. Then, add the lamb and the spice blend, cook for a few minutes and then add the tomatoes, artichoke and garlic and cook through. The exact cooking times are listed in the full recipe below (I'll spare you the rambling).
How to Make the Creamy Dairy-Free Lemon Herb Sauce
The sauce is super quick and easy as well! Simply add the sauce ingredients to a small bowl and stir vigorously until smooth. Quick note: make sure to use coconut cream (NOT coconut milk) to create the lemon herb sauce! If you use coconut milk, the sauce will turn out very watery.
Let's Put it All Together!
To assemble, scoop the lamb filling into the eggplant boats and drizzle the lemon herb sauce on top. TA-DA!
I am VERY pleased with the way this recipe turned out! I have given myself numerous pats on the back for this one! I'm eager to hear what you guys think! Drop me a comment on here or any of my social media accounts, and as always - use the hashtag #paleoishkristaeats for any of my recipe recreations! I really hope y'all dig this one as much as I do! Enjoy!
PIN NOW! MAKE LATER!
📖 Recipe
Mediterranean Lamb Stuffed Eggplant with Dairy-Free Lemon Herb Sauce
Ingredients
For the eggplant
- 1 large eggplant
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the spice blend
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon dried basil leaves
- ¼ teaspoon cayenne
- ¼ teaspoon cardamom
- ¼ teaspoon coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the filling
- 14.5 ounce can diced tomatoes drained
- 10 oz ground lamb
- ¼ cup onion chopped
- 2 garlic cloves minced
- ¼ cup of canned artichoke hearts chopped
- 1 tablespoon extra virgin olive oil
For the sauce
- ¼ cup coconut cream
- 1 tablespoon fresh Italian parsley
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 500 degrees. Remove the stem from the eggplant and cut the eggplant in half lengthwise. Coat the flesh side of the eggplant with 1 tablespoon of extra virgin olive oil and season with ¼ teaspoon each of salt and pepper. Roast the eggplant on a sheet pan (cut sides down) for 12 minutes.
- Meanwhile, prepare the filling. Mix all spice blend ingredients in a small bowl.
- Over medium-heat, warm 1 tablespoon extra virgin olive oil. Add the chopped onion and cook until it starts to soften (2 minutes).
- Add the lamb and spice blend, and cook, until browned but not cooked through (4 minutes).
- Stir in the tomatoes, minced garlic and artichoke hearts and continue to cook (stirring occasionally) until the lamb is cooked through (5 minutes).
- While the filling cooks, prepare the creamy lemon herb sauce. Add all sauce ingredients to a bowl and stir vigorously until well blended.
- Once the eggplant is finished roasting, use the back end of a large spoon and press into the flesh of the eggplant creating a caved-in area for the filling. Spoon the lamb mixture into the eggplant and drizzle with the lemon herb sauce.
- Enjoy!
