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Mediterranean Lamb Stuffed Eggplant with Dairy-Free Lemon Herb Sauce

This Mediterranean inspired Paleo/ Whole30 compliant dish is sure to impress everyone at your table!
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Course: Main Course
Cuisine: Mediterranean
Keyword: Gluten-Free Eggplant Recipe, Paleo Ground Lamb Recipe, Whole30 Eggplant Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 258kcal
Author: Krista Price

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!

Notes

The ground lamb can easily be swapped out for the ground meat of your preference.

Nutrition

Calories: 258kcal