Keto Lamb Stuffed Eggplant

  • on May 11, 2020

Keto Lamb Stuffed Eggplant – “Quick & Meaty”

This delicious Keto Lamb Stuffed Eggplant recipe is inspired by Middle Eastern flavors. It’s a great all-in-one meal that can be enjoyed alone or with a side of cauliflower rice.
Course: Dinner, Lunch, Main Course
Cuisine: Middle Eastern
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 serves
Calories: 484kcal
Author: Gerri


  • 2 medium eggplants
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic crushed
  • 1 pound ground lamb
  • 1 tablespoon cumin ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cinnamon ground
  • 1/2 cup tomato passata
  • 2 ounces baby spinach
  • 1/2 cup feta cheese crumbled


  • Preheat your oven to 180C/355F.
  • Slice the eggplants in half lengthways and cut a 1cm wide border around the edge of each eggplant. Scoop out the centers, dice and set aside.
  • Place the eggplant shells on a cookie sheet and set aside.
  • Put a large non-stick frying pan over high heat.
  • Add the oil, onion, and garlic and saute until the onion starts to turn translucent, then add the lamb.
  • Saute the lamb, breaking it up, until browned. Add the salt, pepper, and spices, along with the diced eggplant.
  • Cook for 5 minutes before adding the passata. Simmer for 10 minutes then remove from the heat.
  • Stir through the spinach and allow to wilt.
  • Spoon the lamb mixture between the eggplant shells the place in the oven to bake for 15 minutes.
  • Top with the feta cheese then bake for another 8-12 minutes.
  • Serve straight away.


Calories: 484kcal | Carbohydrates: 16g | Protein: 25g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 917mg | Potassium: 1019mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1790IU | Vitamin C: 13.5mg | Calcium: 176mg | Iron: 4.3mg
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