Stuffed Eggplant with Lamb, Chickpeas & Yogurt

Roasted eggplant stuffed with sautéed ground lamb and chick peas, then topped with a yogurt and chive sauce.

Number of Servings: 2-3 servings

Estimated Cost Per Serving: $5.75


For the eggplant...

- 2 medium sized globe eggplants, cut in half lengthwise

- 1 tbsp canola oil

- 1/2 tbsp sea salt

- 1/2 tbsp freshly ground black pepper

- non stick cooking spray

For the yogurt sauce...

- 7 oz of greek yogurt

- juice of one small lemon

- 1 tbsp olive oil

- 1 tbsp chopped chives

- 1/2 tsp salt

- 1/2 tbsp freshly ground black pepper

For the filling and garnish...

- 3/4 pound ground lamb

- 3/4 cup canned chick peas

- 5 garlic cloves, sliced

- 2 shallots, cut in half and sliced

- 1 tbsp canola oil

- 2 & 1/2 tsp smoked paprika

- 1 tsp garlic powder

- 1 tsp ground cumin

- 1 tsp ground cinnamon

- 1/2 tsp onion powder

- salt and pepper for seasoning

- 1 tsp grated lemon zest

- t tbsp chopped chives


1) Pre heat oven to 400 degrees.

2) Line a baking pan with aluminum foil and lightly coat with non stick cooking spray.

3) Place your eggplant halves flesh side up and drizzle with your canola oil, then season with your salt and pepper.

4) Bake for 1 hour. About half way through remove from the oven and carefully cover with aluminum foil and then return to the oven to cook the rest of the way.

5) While you are roasting your eggplant, make your yogurt sauce and filling.

6) In a small bowl combine the greek yogurt, lemon juice, olive oil, chopped chives, salt and pepper. Whisk to combine, cover and set aside in your refrigerator.

7) Next make your filling by heating 1 tbsp of canola oil in a saute pan over low medium heat.

8) Add in your shallots and cook/sweat for 1 minute.

9) Then add in your garlic and chickpeas, toss to combine. Cook for another 3 minutes.

10) Now add in your ground lamb and make sure to stir quickly to cook so that the meat and filling won't fill up with the excess moisture from the meat.

11) Add in your paprika, garlic powder, cumin, cinnamon, onion powder. Continue to stir.

12) Season with salt and pepper and cook for 7-10 minutes. Remove from heat.

13) After an hour of baking time, carefully remove the eggplant from the oven.

14) Top with your lamb and chick pea filling, then top with your yogurt sauce and garnish with the lemon zest and chopped chives.

15) Serve and enjoy!