Greek Style Stuffed Eggplant


  • 2 1/2 pound eggplants or a smaller variety, totaling 1 pound
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 2 cups chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup fresh parsley leaves, minced
  • 1/2 pound ground lean lamb
  • 3 tablespoons fresh mint leaves, minced
  • 2 plum tomatoes, halved lengthwise, seeded and diced
  • 1 cup crumbled feta cheese


  1. Preheat oven to broil.
  2. Halve the eggplants lengthwise. Score pulp deeply with a sharp knife, being careful not to puncture skins.
  3. With a grapefruit knife or small melon baller, scoop out the pulp, set aside and leave ½-inch thick pieces.
  4. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes.
  5. Cut the reserved pulp into ½-inch pieces. In a colander toss the pieces with the salt and let them drain for a few minutes. Pat dry.
  6. Reserve 1 tablespoon olive oil. Pat the shells dry with paper towels, brushing off any excess salt, and brush the eggplant with the olive oil.
  7. Place them in the broiler about 4 inches from the heat and cook 5 minutes, until they are tender and golden brown.
  8. In a skillet, heat the remaining oil over medium-high heat.
  9. Sauté onions and garlic until translucent.
  10. Add the ground lamb, tomatoes and eggplant pieces, stirring until meat is cooked through and eggplant becomes tender.
  11. Remove the skillet from the heat.
  12. Stir in the parsley, mint, tomatoes, feta and salt and pepper to taste. Divide the filling among the eggplant shells.
  13. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes or until the filling is golden brown.