Main Course · Dinner · Middle Eastern ·

Turkish Stuffed Eggplant with Spiced Lamb and Pine Nuts

Name: Turkish Stuffed Eggplant with Spiced Lamb and Pine Nuts
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 medium eggplants, about 7 inches long; 1/4 cup olive oil; Salt, to taste; 1 lb ground lamb; 1 onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/4 teaspoon red pepper flakes; Salt and pepper, to taste; 1/4 cup pine nuts, toasted; 1/3 cup fresh parsley, chopped; 2 tablespoons olive oil; 1 can crushed tomatoes, 14 oz; 1 tablespoon tomato paste; 1 teaspoon sugar; Salt and pepper, to taste; 1 cup plain yogurt; 1 tablespoon lemon juice; Salt, to taste

This classic Turkish dish features eggplants filled with a savory mix of spiced lamb and pine nuts, finished with a hint of cooling yogurt. It brings together rich flavors and velvety textures that ar

4.6(895 reviews)

·By Ethan Brooks·January 2, 2026

Turkish Stuffed Eggplant with Spiced Lamb and Pine Nuts — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Eggplant

For the Spiced Lamb Filling

For the Tomato Sauce

For the Yogurt Sauce

Nutrition

Per serving

Calories: 552 kcal
Protein: 25 g
Carbs: 26 g
Fat: 44 g
Fiber: 5.5 g

Whole recipe

Total

Calories: 2207 kcal
Protein: 101 g
Carbs: 102 g
Fat: 175 g
Fiber: 22 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 medium eggplants about 7 inches long	100	4	24	1	12
1/4 cup olive oil	480	0	0	54	0
Salt to taste	0	0	0	0	0
1 lb ground lamb	860	80	0	66	0
1 onion finely chopped	40	1	9	0	2
2 cloves garlic minced	8	0	2	0	0
1 teaspoon ground cumin	8	0	1	0	1
1 teaspoon ground coriander	5	0	1	0	1
1/2 teaspoon cinnamon	3	0	1	0	1
1/4 teaspoon red pepper flakes	2	0	0	0	0
Salt and pepper to taste	0	0	0	0	0
1/4 cup pine nuts toasted	200	4	8	19	1
1/3 cup fresh parsley chopped	6	0	1	0	0
2 tablespoons olive oil	240	0	0	27	0
1 can crushed tomatoes 14 oz	70	3	16	0	4
1 tablespoon tomato paste	15	0	3	0	0
1 teaspoon sugar	16	0	4	0	0
Salt and pepper to taste	0	0	0	0	0
1 cup plain yogurt	150	9	11	8	0
1 tablespoon lemon juice	4	0	1	0	0
Salt to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Eggplant

1
Preheat Oven
Preheat the oven to 375°F (190°C).
2
Hollow Eggplants
Cut the eggplants in half lengthwise and scoop out enough flesh to make room for the filling, leaving about 1/2 inch of the skin.
3
Season Shells
Brush the eggplant shells with olive oil and sprinkle with salt. Place them in a baking dish.

Preparing the Spiced Lamb Filling

1
Brown the Lamb
In a skillet over medium heat, cook the lamb until browned, about 5 minutes. Drain excess fat.
Tip: Avoid overcooking the lamb mixture as it will cook further in the oven.
2
Add Aromatics and Spices
Add the onion and garlic; cook until the onion is soft. Mix in the cumin, coriander, cinnamon, red pepper flakes, salt, and pepper.
3
Finish Filling
Stir in the toasted pine nuts and parsley, and remove from heat.
Tip: Slightly roasting the pine nuts enhances their nutty aroma and adds depth to the filling. To intensify the flavors, let the lamb mixture sit for a few minutes to meld.

How to Make Turkish Stuffed Eggplant with Spiced Lamb and Pine Nuts

Total time: 2 h · Yields 4 servings

1
Assembling the Dish
Fill the eggplant shells with the lamb mixture generously.
2
Preparing the Tomato Sauce
In a saucepan, heat olive oil, then add the crushed tomatoes, tomato paste, sugar, salt, and pepper. Simmer for 10 minutes.
3
Baking the Eggplants
Pour the tomato sauce over and around the eggplants, cover the dish with foil, and bake for 35-40 minutes until the eggplants are tender.