Best 5 Lamb Stuffed Eggplant Aubergine Or Zucchini Recipes

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**Explore the Culinary Delights of Stuffed Vegetables: A Journey Through Flavor and Tradition**

Embark on a culinary adventure with our collection of stuffed vegetable recipes, where creativity meets taste. Discover the harmonious blend of flavors as vegetables like eggplant, zucchini, and peppers transform into delectable vessels filled with savory fillings. Delight in the classic combination of lamb and eggplant in our Lamb Stuffed Eggplant recipe, where tender lamb simmers in a flavorful tomato sauce before being nestled inside roasted eggplant slices. Experience a vegetarian twist with our Zucchini Stuffed with Quinoa and Vegetables, where quinoa, roasted vegetables, and aromatic herbs come together in a symphony of flavors.

For a unique and tangy twist, try our Stuffed Peppers with Feta and Dill, where bell peppers are filled with a tangy mixture of feta cheese, fresh dill, and aromatic rice. Indulge in the vibrant colors and bold flavors of our Stuffed Bell Peppers with Black Beans and Corn, where black beans, corn, and a medley of spices create a fiesta in your mouth.

No matter your preference, our collection of stuffed vegetable recipes offers a culinary journey that celebrates the beauty and versatility of vegetables. Each recipe is carefully crafted to highlight the natural flavors of the vegetables while introducing exciting combinations of fillings and spices. Prepare to tantalize your taste buds and create unforgettable dining experiences with our stuffed vegetable extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED EGGPLANT WITH LAMB



Stuffed Eggplant with Lamb image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 Italian or Japanese eggplants
1 cup olive oil
2 tablespoons unsalted butter
2 onions, finely chopped
1 pound ground lamb
3 tomatoes, peeled, seeded and chopped
2 green bell peppers, seeded and chopped
Salt
1/2 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice

Steps:

  • Peel the eggplants lengthwise in 1/2-inch strips "zebra-style," leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep frying pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside.
  • Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat.
  • Preheat oven to 350 degrees.
  • Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

LAMB-STUFFED AUBERGINES



Lamb-stuffed aubergines image

This iron-rich supper is packed with tasty ingredients. Ras el hanout, sultanas, pine nuts and herbs give it an irresistible North African flavour

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 10

4 medium aubergines , cut in half lengthways and scored on a diagonal
2 ½ tbsp olive oil
500g pack lamb mince
1 red onion , finely chopped
1 tsp paprika
2 tsp ras el hanout
50g sultanas
50g pine nuts
½ small pack parsley , chopped
green salad , to serve

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.
  • Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.
  • Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.
  • Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.

Nutrition Facts : Calories 507 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 28 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium

STUFFED EGGPLANTS AND ZUCCHINI IN A RICH TOMATO SAUCE (BAATINGAN W KUSAA BIL BANADOURA)



Stuffed Eggplants and Zucchini in a Rich Tomato Sauce (Baatingan w Kusaa Bil Banadoura) image

Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.

Provided by Sami Tamimi

Categories     Eggplant     Rice     Tomato     Lamb     Ground Lamb     Mint     Parsley     Garlic     Coriander     Dill     Yogurt

Yield Serves 6 as a main, or twelve as a side

Number Of Ingredients 35

Sauce:
2½ tbsp olive oil
2 onions, finely diced (2½ cups/350g)
4 cups/1kg tomato puree
12¼ oz/350g ripe tomatoes (2 large), coarsely grated
3¼ cups/750ml chicken stock or water
1 tbsp sugar
Salt and black pepper
Stuffing:
¾ cup plus 2 tbsp/175g Egyptian rice or arborio rice (see note below)
9 oz/250g ground lamb
¼ cup/60ml olive oil
½ tsp ground cinnamon
¾ tsp ground allspice
½ tsp ground cumin
About 3 green onions, finely sliced (⅓ cup/35g)
¾ cup/15g mint leaves, roughly chopped
¾ cup/15g parsley leaves, roughly chopped
1 cup/20g dill, roughly chopped
1 red chile, seeded and finely diced (1 tbsp/10g)
1 lemon: finely grate the zest to get 1 tsp
3 tbsp water
1½ lb/700g eggplants (between 3 and 6, depending on size)
1½ lb/700g zucchini (between 3 and 6, depending on size)
Coriander adha:
7 tbsp/100ml olive oil
6 garlic cloves, finely chopped
1 tbsp coriander seeds, lightly crushed in a mortar and pestle
1 red chile, seeded and finely diced (1 tbsp/10g)
To serve:
¼ cup/5g parsley leaves, roughly chopped
¼ cup/5g mint leaves, roughly torn
¼ cup/5g dill leaves
1 green onion, thinly sliced (2 tbsp/10g)
1 cup/250g Greek yogurt

Steps:

  • To make the sauce, put the oil into a saucepan or casserole pan with a lid-about 10 inches/25cm wide-and place over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until soft and caramelized. Add the rest of the sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for about 10 minutes, stirring from time to time, then remove from the heat and set aside.
  • To make the stuffing, while the sauce is cooking, place all the ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well, using your hands to make sure that everything is well incorporated. If making in advance, keep in the fridge until ready to use.
  • Trim the stalks from the eggplants, then insert a manakra (or peeler or corer) into the eggplant; you want it to be very close to the skin-about ⅛ inch/3mm away-but not so close that it tears and won't hold its shape when it's stuffed. Scoop out the flesh to create a generous cavity. You don't need the flesh anymore, but keep it for another recipe; it can be cut into cubes and steamed or added to your next omelette. If your eggplants are particularly large, slice them in half, crosswise, and scoop out the flesh using a regular small serrated knife-be sure to keep one end of each half intact, so that the stuffing does not fall out!
  • Use the manakra or a swivel peeler to scoop out the zucchini flesh. Keep about ⅛ inch/3mm of flesh attached to the skin inside the zucchini and about ½ inch/1cm from the end intact-they need to be robust enough to keep the stuffing inside. Again, keep the scooped-out flesh to use elsewhere.
  • Using your hands, so that you can push in a bit of stuffing at a time, fill all the eggplant and zucchini cavities. Stop filling them about ½ inch/1cm from the top of each vegetable; the stuffing needs some space to expand inside the vegetables when they are cooking.
  • Gently lower the stuffed vegetables into the sauce. They won't fit in a single layer, but try to avoid too much overlap and submerge them in the sauce as much as you can. Return the sauce to medium heat and, once simmering, decrease the heat to low. Cover the pan and simmer very gently for 90 minutes, or until the rice is completely cooked through and soft-test if it is ready by sticking a knife into the middle of one of the vegetables; it should go in very easily. Don't worry if some of the rice/stuffing spills into the tomato sauce, this can happen and it will be fine when served.
  • To make the adha, meanwhile, put the oil into a small frying pan and place over medium heat. After about 1 minute, add the garlic and decrease the heat to medium-low. Cook for about 5 minutes, stirring very often, until the garlic is golden and crispy. Keep a close eye on the pan here; you don't want the oil to get too hot and for the garlic to burn. Reserving the oil as you pour, strain the garlic through a sieve. Set the garlic aside-it will crisp up as it cools down-and return the oil to the pan. Add the coriander seeds and chile and cook for about 1 minute, stirring a few times, until fragrant. Remove from the heat, transfer to a separate bowl, and set aside until needed.
  • When the vegetables are cooked and the sauce is thick and rich (but still pourable), use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual serving plates) with a rim and top with the stuffed vegetables. Spoon on the adha-the coriander-chile oil first, followed by the fried garlic-then sprinkle with the fresh herbs and green onion. Serve warm or at room temperature, with the yogurt spooned alongside.

LAMB STUFFED EGGPLANT (AUBERGINE) OR ZUCCHINI



Lamb Stuffed Eggplant (Aubergine) or Zucchini image

A Mideastern favorite. The amount of stuffing will depend on the size of vegetables used. Posted by request.

Provided by Lorac

Categories     Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs eggplants (I prefer the smaller Japanese eggplants) or 2 lbs zucchini (I prefer the smaller Japanese eggplants)
1/2 lb lamb or 1/2 lb beef, ground
1/2 cup rice, washed and drained (or cooked rice if dish is to be baked)
1 tomatoes, skinned and chopped
2 tablespoons finely chopped fresh parsley
salt and pepper
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice
2 tablespoons pine nuts (optional)
2 tablespoons raisins (optional)
1/4 cup olive oil
water

Steps:

  • Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
  • Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
  • Thoughly mix stuffing ingredients.
  • Stuff vegetables no more than 3/4's full.
  • Arrange vegetables in a large saucepan.
  • Add oil and enough water to reach halfway up the sides of the vegetable.
  • Cover and simmer 45 minutes.
  • To bake: Arrange vegetables in an oven proof dish add oil and water as above.
  • Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.

Tips:

  • To ensure the eggplant or zucchini is tender, pierce it with a fork several times before baking.
  • If you prefer a softer eggplant or zucchini, bake it for an additional 10-15 minutes.
  • Use a variety of herbs and spices to flavor the lamb stuffing. Some popular choices include mint, parsley, cumin, and cinnamon.
  • If you don't have lamb, you can substitute ground beef or turkey.
  • Serve the stuffed eggplant or zucchini with a side of rice, yogurt, or salad.

Conclusion:

Lamb-stuffed eggplant or zucchini is a delicious and satisfying dish that is perfect for a special occasion. It is also relatively easy to make, and can be tailored to your own taste preferences. With its tender eggplant or zucchini, flavorful lamb stuffing, and rich tomato sauce, this dish is sure to be a hit with your family and friends.

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