Gluten Free Greek Style Stuffed Eggplant with Lamb

JUMP TO RECIPE

Gluten Free Greek-style stuffed eggplant with lamb is a mouthwatering dish that brings together the rich, savory flavors of the Mediterranean. The tender eggplant acts as the perfect vessel, soaking up all the aromatic spices and juicy lamb. When you take a bite, you get the warmth of cinnamon, garlic, and oregano mingling with the tangy sweetness of tomatoes.

And let’s not forget the feta! That creamy, salty cheese sprinkled on top adds just the right amount of sharpness, melting slightly over the lamb, which has been slow-cooked to perfection. It’s like a flavor explosion in every bite—warm, hearty, and just a little bit decadent. Pair it with a crisp Greek salad, and you’ve got yourself a meal that’s truly unforgettable!

Why I Love This Recipe

I love this recipe because it delivers a delicious recipe to show off an under estimated vegetable! Even the kids will love this one !

Ingredients

EGGPLANT: Medium size is perfect
LAMB MINCE: You could change to beef, however, the lamb offers the Greek influence
GARLIC: Always!
CINNAMON: Oh the smell!!!!
OREGANO: Dried or Fresh
TOMATO PASTE: Just enough to combine with the mince and spices
FETA: A delicious Greek Fetta to crumble on top
MOZZERELLA: I love how gooey and delicious this cheese melts on top to bring this dish together for serving

Instructions

Let’s get cooking! Preheat oven 180c. Cut eggplants in half and place on lined baking tray drizzle with olive oil and seasoned. Cook for 20 minutes until soft
Meanwhile, heat a large frypan and add the garlic, spices with a dash of olive oil. Cook for a minute until you can smell the delicious combination. Add lamb mince and break apart with a fork to brown for 5 minutes. Then add tomato paste, seasoning and 1 cup of water. Reduce heat to a simmer to allow the ingredients to bubble away for about 10 minutes.
Take the eggplant out of the oven and scoop out the middle, leaving a 2cm boarder between the skin and middle. Place on baking tray and fill with the lamb mixture. Add mozzerella and feta. Place back in the oven for 10 minutes until the cheeses are melted.
Delish! Serve with a large Greek Salad packed with cucumber, feta, tomatoes, olives,, cos lettuce, red onion and splashed with red wine vinegar/olive oil.

Tips And Tricks

Can I make the eggplans in advance?

Absolutely! You can make them in stages. Either prepare the baked eggplants and leave aside. And/or make the lamb mixture and set aside until ready.

Can I use beef mince?

Of course! Pork and veal would also be a delicious option.

Can I add vegetables to the lamb mixture?

Great idea! Pack in as many as you can hide! Peas, grated carrot, zucchini and capsicum … yum!