Lamb stuffed eggplant



  • 2 large eggplants, halve lengthways 
  • 300g minced lamb 
  • 1/2 tsp ground cumin 
  • 1 cinnamon 
  • 1/2 cayenne pepper 
  • 1 tsp paprika 
  • 1/2 tsp nutmeg 
  • 1/2 onion, finely sliced 
  • 2 garlic cloves, crushed 
  • 1 cup grated cheese (lactose free)


  1. Preheat the oven 200°C
  2. Sprinkle salt over the halved eggplants 
  3. Place them onto a baking tray and bake for 30 minutes 
  4. meanwhile preheat a nonstick frypan with some oil
  5. Add the onion, garlic and spices, cook on medium heat for 5-8 minutes or until the onion is slightly browned
  6. Add the mince and cook for 8 minutes until lightly browned and cooked through
  7. Remove the eggplants from the oven
  8. With a teaspoon scoop out the inside of the eggplants, leaving about 1/2 cm thickness
  9. Add the mince to the hollowed out eggplants and top with the cheese 
  10. Place back in the oven and cook for 5 minutes or until the cheese has melted