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“Little eggplants stuffed with lamb tomato sauce and a bread crumb topping. Super easy and yummers.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Slice eggplants in half lengthwise, cut 1/4 inch border and scoop out inner flesh making an eggplant boat. Chop the removed eggplant flesh into small cubes.
  3. Sprinkle inside of scooped-out eggplants with coarse salt and let sit for ten minutes to remove bitterness. After ten minutes, rinse very well, drain, and pat dry with a clean cloth or paper towel.
  4. Place eggplant "boats" on a cookie sheet, drizzle evenly the 3 tbs of olive oil inside of the eggplants. Season with salt and pepper. Roast for about 10-15 minutes, until they are tender and th flesh is slightly browned.
  5. While roasting the eggplants, add one tbs olive oil to a sauce pot and begin to sautee the chopped onion.
  6. As the onion becomes a little bit transparent, add the garlic, let cook for 30 seconds, stirring.
  7. Add the ground lamb and season with salt & pepper, and cumin. Let the lamb browm, break into smaller bits.
  8. Add red bellpepper and the removed and cubed eggplant flesh.
  9. Stir to mix all ingredients, place lid over pot for 5 minutes to steam the eggplant chunks, they will release juices into the meat mixture.
  10. Add the can of tomato sauce and reduce to a simmer.
  11. Mix the bread crumbs with 1 tbs of butter. I do this in my food processor as it goes quickly, but it is easy to smoosh together with your fingers.
  12. Fill each eggplant "boat" with the tomato/lamb sauce, top with bread brumbs, and bake the eggplants at 350 degrees for 35-40 minutes.
  13. I always broil for the last two minutes to make a really crispy bread crumb topping, but be sure to keep an eye on it if you do broil because the bread crumbs will burn fast.
  14. Eat while hot and enjoy!

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