Stuffed Eggplant with Minced Lamb and Capsicum

On with 0 Comment
Stuffed Eggplant with Minced Lamb and CapsicumMeat and vegetables are combined in different ways. Sometimes former is stuffed within latter and sometimes it's the opposite. The following recipe is extremely delicious and tastes good with stew and rice. Eggplants are quite tender while lamb meat takes some time in cooking. So before stuffing, you must cook the latter separately till it's just about cooked. Topping of yogurt and herbs adds the X factor in this recipe. Spicy tomato sauce is optional and can be replaced by your favorite variant. Vegetarians can replace lamb meat with mushrooms. Similarly, eggplants can be replaced with bell peppers too. Let's make this tasty, creamy and rich main course recipe to get all the praise we deserve.

Stuffed Eggplant with Minced Lamb and Capsicum
Stuffed Eggplant with Minced Lamb and Capsicum

Meaty eggplant boats

Enjoy this unique eggplant recipe which is stuffed with lamb mince, capsicum seasoned with select spices and herbs and served with a sprinkle of yogurt.

Preparation Time: 25 minutes
Cooking time: 35 minutes
Servings: 4

  • 6 to 8 long and round eggplants
  • 400 gm minced lamb meat
  • 2 green bell peppers (finely chopped)
  • 5 to 6 garlic cloves (mashed)
  • 150 gm white onions (finely chopped)
  • 1/2 tsp paprika
  • 1/4 tsp black pepper (coarsely ground)
  • 25 gm ginger (finely chopped)
  • 1/4 cup tomato puree
  • 1 tsp cumin seeds powder (roasted)
  • 1/2 tsp dried herbs
  • 10 to 12 cashew nuts (coarsely ground)
  • 1/2 cup whipped yogurt
  • thyme sprigs for garnishing
  • 6 to 8 tsp olive oil
  • salt to taste


  1. Wash all the eggplants and cut them from top peeling out all the flesh inside giving it a shape of a boat.
  2. Take a deep sauce pan and heat 4 tsp olive oil in it.
  3. Add mashed garlic and chopped ginger once the oil reaches the right temperature.
  4. Saute for about a minute and add chopped onions.
  5. Saute till onions turn light pink.
  6. Add minced lamb meat with tomato puree and switch the flame to medium.
  7. Saute for about 6 to 8 minutes.
  8. Season with paprika, black pepper, cumin seeds powder, dried herbs and salt.
  9. Stir fry for 2 to 3 minutes and add cashew nuts with 1 cup of water.
  10. Close the lid and simmer for about 10 minutes.
  11. Add chopped bell peppers and simmer for 5 minutes.
  12. Switch off the flame and keep aside.
  13. Stuff the seasoned lamb and bell peppers in eggplant boats.
  14. Pour generous amount of olive oil on top.
  15. Grill them in a preheated oven for about 6 minutes at 200 degrees.
  16. Take a serving plate and place stuffed eggplant in between.
  17. Top it with whipped yogurt and thyme sprigs.
  18. Finally pour your favorite sauce on it and serve hot.


Post a Comment