Spiced Lamb and Herb-Stuffed Eggplant with Tahini Drizzle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Roasted eggplants filled with a fragrant spiced lamb and herb mixture, finished with a creamy tahini sauce for a vibrant Middle Eastern-inspired dish. This middle eastern-inspired lamb ready in about 55 minutes pairs medium eggplants, ground lamb, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium eggplants
• 12 oz ground lamb
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 1 tbsp fresh lemon juice
• 2 tbsp water
• 1/4 tsp for garnish paprika

Instructions

1. Step 1: Preheat oven to 400°F. Slice 2 medium eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell. Chop the scooped flesh finely and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and 3 minced garlic cloves; sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 12 oz ground lamb, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook, breaking up the meat, until browned and cooked through, about 7 minutes.
4. Step 4: Stir in the chopped eggplant flesh and 1/4 cup chopped fresh parsley. Cook for 5 minutes until the mixture is softened and fragrant.
5. Step 5: Brush the eggplant shells with 1 tbsp olive oil and place them cut side up on a baking sheet. Fill each shell with the lamb mixture and roast in the oven for 25 minutes until the eggplant shells are tender and filling is hot.
6. Step 6: Meanwhile, whisk together 3 tbsp tahini, 1 tbsp fresh lemon juice, and 2 tbsp water in a small bowl until smooth and creamy.
7. Step 7: Remove stuffed eggplants from oven, drizzle with tahini sauce and sprinkle with 1/4 tsp paprika for garnish. Serve warm.