This spicy Harissa Lamb Stuffed Eggplant is simple to make and packed with tons of flavor. The eggplant is hollowed out then roasted in the oven and stuffed with a delicious harissa lamb and eggplant filling.
This harissa lamb eggplant has been on our idea list for a long time, and it’s finally ready to share! It’s dense with flavor and is wonderfully savory, spicy, and meaty. The biggest key to this recipe is using a good-quality harissa paste. It sets the foundation for the filling, so make sure you’re using one that you really like.
If you’re a fan of harissa, you can also try our recipe for Harissa Shrimp with Herbed Feta Couscous!
Ingredient Notes
The full list of ingredients and their quantities is in the recipe card below. Here you’ll find notes on specific ingredients as well as any substitutions.
- Eggplants: You’ll need 2 large American Eggplants (aka Globe Eggplants). These are the common dark purple ones at the grocery store. Ours weighed about ¾-1 pound each.
- Ground Lamb: We use 80% lean ground lamb which you can substitute with 80% lean ground beef.
- Harissa Paste: New York Shuk is by far the best store-bought harissa we’ve tried, but homemade is great too.
- Lemon Juice: Don’t skip this! The acidity in the lemon juice ties all the flavors together.
- Beef Broth: We’ve tested this recipe multiple times with beef broth and water. Either will work, but you may need a touch more salt if you’re using water.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Prep the eggplants. Cut the eggplants in half then cut a border around the inside. Make vertical and horizontal cuts within the border then scoop and scrape out the flesh into a bowl.
2. Bake the eggplants. Brush the insides of the hollowed out eggplants with a generous amount of olive oil then sprinkle with salt and pepper. Place cut side down and bake for 30-35 minutes until softened.
3. Cook the filling. Sauté the onion and garlic then add the lamb, cooking until browned. Add the harissa and other ingredients to the pan then toss in the cubed eggplant. Cook on medium-low for about 30 minutes until the eggplant has softened.
4. Stuff the eggplants. Squish the softened eggplant into the filling then scoop it into the eggplant boats. Serve with a dollop of Greek yogurt and chopped parsley.
Expert Tips
- Use a small paring knife when cutting the eggplant. This gives you a lot of control and makes it easier to cut through the spongy eggplant.
- Use a good-quality harissa paste. Since this is the main flavor, you’ll want to use your favorite harissa for this recipe.
- Don’t skip the yogurt topping. It adds creaminess and balances out the dish perfectly. Plus, it mellows out the spice from the harissa. If you want to keep things dairy-free, you could try using an alternative like cashew yogurt. Tahini would be good too.
FAQ
Yes! Just be sure to use 80% lean ground beef.
It’s a pretty substantial meal on its own, but you can pair it with rice pilaf, roasted vegetables, or another grain like couscous or quinoa.
Store the eggplant in an airtight container (without the Greek yogurt) and keep in the fridge for up to 2-3 days. When you’re ready to serve it, top it with Greek yogurt and chopped parsley.
If you made this Harissa Lamb Stuffed Eggplant recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Harissa Lamb Stuffed Eggplant
Ingredients
- 2 large eggplants ¾-1 pound each
- 1 tbsp extra-virgin olive oil plus more for brushing
- ½ medium yellow onion finely chopped
- 4 cloves garlic minced
- ½ lb (226 g) ground lamb 80% lean
- ½ cup (125 g) harissa
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp fine sea salt plus more to taste
- ½ tsp ground black pepper
- 2 tbsp lemon juice
- ¾ cup (180 ml) beef broth or water
To Serve
- Greek yogurt plain, full-fat
- Chopped parsley
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Cut the eggplants in half lengthwise. Using a sharp knife (a small paring knife is best), cut a ½ inch (~1.25 cm) border around the inside, being careful not to pierce all the way through the eggplant.
- Make deep vertical and horizontal cuts within the border you made, again, being careful not to cut all the way through the eggplant.
- Use a spoon to scoop and scrape out the eggplant flesh into a large bowl.
- Place the hollowed out eggplant halves onto the prepared baking sheet and brush the insides with a generous amount of olive oil. Season with a sprinkle of salt and pepper.
- Flip the eggplants over so they're cut side down then bake for 30-35 minutes until softened.
- Meanwhile, heat 1 tbsp of olive oil in a large pan over medium heat. Add the onions and sauté until translucent. Add the garlic and toss until fragrant, about 30 seconds.
- Add the ground lamb and break it up with a wooden spoon. Cook until the meat has browned.
- Add the harissa, tomato paste, cumin, paprika, coriander, salt, pepper, and lemon juice. Stir to combine then stir in the beef broth (or water).
- Add the cubed eggplant and break up any large chunks. Toss to coat in the sauce then reduce the heat to medium-low. Tamp the eggplant down with the back of a spoon to create a flat layer in the pan (this helps with even cooking).
- Stir and flatten occasionally until the eggplant has softened and the sauce has significantly thickened, about 30 minutes.
- Mash the softened eggplant into the sauce then taste and add more salt if needed.
- Turn off the heat then stuff the hollowed out eggplants with the lamb filling.
- Serve with a dollop of Greek yogurt and chopped parsley.
Notes
- We highly recommend adding the Greek yogurt on top, but if you want to keep things dairy-free, you can always use a thick and tangy plant-based yogurt. You could even try it with tahini.
- Nutrition information is only an estimate and does not include the yogurt.
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