Lamb & Pine Nut Stuffed Eggplant

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (253.9 g)
  • Calories 463.4
  • Total Fat - 36.5 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 93.3 mg
  • Sodium - 493.3 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 6.5 g
  • Protein - 23.5 g
  • Calcium - 50.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.2 mg

Step 1

Using a small sharp knife, cut out flesh from eggplants, leaving a 1cm thick shell annd then finely chop flesh and reserve.

Step 2

Place shalled on a roasting pan drizzle with 2 tablespoons olive oil and season with salt and pepper and then cover with foil and cook in a hot oven (200C) for about 30 minutes, or until tender and then remove and cover to keep warm.

Step 3

Meanwhile, heat a large deep frying pan over a high heat and add spinach with 1 tablespoon olive oil and cook, stirring occasionally, unil wiled and then remove and keep warm.

Step 4

Add mince to frying pan in two batches and cook, stirring occasionally, over a high heat until browned.

Step 5

Return first batch of cooked mince to pan with sauce, 1/4 cup water and reserved eggplant and cook, stirring occasionally, for about 5 minutes or until sauce thickens and eggplant is tender and then stir in pine nuts and season with salt and pepper.

Step 6

Divide mixture among eggplant shells and serve over spinach and topped with a good dollop of tzatziki, any left over tzatziki can be served on the side for those who would like more.

Tips & Variations

No special items needed.