Greek Stuffed Eggplant

Eggplant is not a popular thing here at Sosa Manor.  In fact, I have to admit that the only way I have eaten eggplant is in the typical non-paleo Eggplant Parmesan kinda way.  Can you enjoy eggplant when it is not completely smothered in cheese?  Hmm…well this recipe was designed in an attempt to figure that out!  Honestly I have been in somewhat of a rut lately.  Dinners have been simple, lots of quick things because I have not had the time nor inspiration to do much else.  I hate it when that happens, but such are the ups and downs of life.


Some exciting news — inspiration is bound to come soon because I am expecting my “special ingredient” from my dear paleo pen pal.  I was able to mail her package off today, and I have truly enjoyed the whole process.  She is super sweet and I am looking forward to seeing what she conjured up for me.

Don’t ask me where I find any extra time to do this — I don’t honestly know.  I think I am ready for another vacation!

Some more exciting news — mom and dad are coming up next weekend for our annual Aggie football game!  I am very pleased that they are able to make it this way and visit, even if it is just for a short while.  Anybody have some suggestions for Paleo-approved game food?  Speaking of themed menus…I cannot believe Thanksgiving is creeping its way closer and closer!!  Gosh.  I absolutely LOVE hosting holiday get-togethers.  It will likely be only Jason and I this year, but you can rest assured that I will find motivation by then to cook/bake my butt off.  I’m still a big fat girl deep down in my heart, and no celebration can go without lots of great food.  Just a fact.

Back to good food — I decided to come up with a new recipe this afternoon.  I wanted to give eggplant another try.  Eggplant is currently in season in our area, and they were just beautiful at the store.  I couldn’t resist.  I figured what better way to prepare them — than to stuff them!?

Since I’ve had eggplant prepared for an italian dish; I decided to go a different way with it.

Oh my goodness…these are outstanding!!  I believe it is safe to say, that eggplant is here to stay.  🙂



  • 2 small eggplants
  • EV olive oil
  • 2 tbsp. bacon fat
  • 1 lb. ground lamb
  • 1/2 red onion, diced
  • 1/2 red bell pepper, diced
  • 2 handfuls of spinach, chopped
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • 1 tbsp. fresh oregano, chopped
  • 1 tbsp. fresh dill, chopped
  • few sprinkles of almond meal
  • 1 roma tomato, thinly sliced



  1. Preheat oven to 350 degrees.
  2. Slice the stem off both eggplants, and slice them in half lengthwise.  Using a spoon, carefully scoop out some of the insides – leaving a shell.  Chop up the eggplant pulp and set aside.
  3. Drizzle each eggplant shell with some olive oil and rub all over.  Sprinkle on some salt and pepper.  Place in a glass baking dish cut side up and set aside.
  4. Heat bacon fat over medium heat in a large skillet.  Add onion and red bell pepper, cook until onion is translucent.
  5. Add ground lamb, and break up with a wooden spoon.  Sprinkle lamb with salt and pepper to your liking.
  6. Once lamb is browned, but slightly pink — toss in your spinach and chopped eggplant.  Cook for a few minutes.
  7. Remove mixture from heat and stir in garlic, oregano, and dill.
  8. Using a slotted spoon – fill each eggplant shell with your lamb mixture — fill ’em up as much as you can!
  9. Sprinkle on a light layer of almond meal, and then top each half with a few tomato slices.
  10. Give another round of salt and pepper for those sliced tomatoes!
  11. Bake in oven for 30-35 minutes or until eggplant is completely tender.

Verdict:  Yes, eggplant is completely awesome even without all that cheese.  Oh, yes.

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One Response to “Greek Stuffed Eggplant”

  1. […] I am going to try this recipe, which uses eggplant and lamb.  As always, when I serve new things to my kids at dinner, I try to […]

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