5 from 5 votes

Stuffed Eggplant with Lamb and Walnuts

Stuffed Eggplant with Walnuts and Lamb is a family favorite. Juicy eggplants are roasted to perfection, topped with spicy lamb and crunchy walnuts. It's the perfect combination of flavors!

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 530 kcal
Author Shadi HasanzadeNemati


  • 3 large Eggplants
  • 1/4 cup Olive Oil
  • 1 large Onion Diced
  • 4 cloves Garlic Minced
  • 1 lb Ground Lamb
  • 1 cup Walnuts Chopped
  • 1/2 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Black Pepper
  • 1/3 cup Pomegranate Molasses See Notes
  • 1/3 cup Parsley Chopped


  1. Preheat the oven to 375 F. Line a baking sheet with aluminum foil. Coat with non stick spray. 

  2. Cut the eggplants in halves lengthwise. Cut diamonds into each eggplant half, make sure not to pierce into the eggplant skin. 

  3. Brush the eggplants with olive oil. Place them on a baking sheet and bake for 30 to 40 minutes until they're cooked. 

  4. Meanwhile, heat a pan over medium heat and pour the 2 tablespoons olive oil into the pan. Saute onion until translucent. Add in garlic and cook for two minutes. 

  5. Add in ground lamb and cook until the meat is golden brown and fully cooked. 

  6. Add in walnuts, cumin, turmeric, salt and pepper. Stir well until everything is incorporated. 

  7. Mix in the pomegranate molasses. Cook for 5 minutes. 

  8. Top the roasted eggplants with the lamb and walnut mixture. Add some parsley. Serve immediately. 

Recipe Notes

To make pomegranate molasses at home, simmer pomegranate juice over medium heat until it thickens and has the consistency of syrup.