Goreme
Discover the rich and aromatic flavors of Goreme, a traditional stuffed eggplant dish that combines tender roasted eggplants with a savory filling of spiced ground lamb, vegetables, and fresh herbs. This hearty recipe is elevated with the warm, earthy notes of cumin and paprika, while a sprinkle of optional mozzarella cheese adds a creamy, golden finish. Perfectly balanced and baked to perfection, the eggplant "boats" are both comforting and visually stunning, making them an ideal centerpiece for family dinners or special gatherings. Ready in just over an hour, this low-carb, Mediterranean-inspired delight is a feast for both the eyes and the palate. Serve with a side of crusty bread or a crisp salad for a meal that's as satisfying as it is delicious. Keywords: stuffed eggplant recipe, Mediterranean stuffed eggplant, Goreme recipe, lamb stuffed eggplant, low-carb dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Eggplant (medium-sized)
- 3 tablespoons Olive oil
- 250 grams Ground lamb
- 1 large Onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 2 medium Tomato (diced)
- 1 tablespoon Tomato paste
- 1 small Red bell pepper (finely chopped)
- 2 tablespoons Parsley (fresh, chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 milliliters Water
- 50 grams Mozzarella cheese (optional, shredded)
Instructions
Preheat your oven to 190°C (375°F).
Wash the eggplants and cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1 cm of the shell intact, creating a 'boat'. Reserve the flesh and set the shells aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Chop the reserved eggplant flesh into small cubes and add it to the skillet. Cook for about 5 minutes until softened, then remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.
Add the ground lamb to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6–8 minutes.
Stir in the diced tomatoes, tomato paste, red bell pepper, cooked eggplant cubes, cumin, paprika, salt, and black pepper. Mix well and cook for 5–6 minutes until the mixture is well combined and slightly thickened.
Remove the skillet from heat and stir in the chopped parsley.
Place the hollowed-out eggplant shells on a baking dish. Evenly divide the lamb mixture among the shells, pressing it down gently.
Pour the water into the bottom of the baking dish to help steam the eggplants as they bake.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
If using mozzarella cheese, remove the foil after 30 minutes, sprinkle the cheese on top of the stuffed eggplants, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 32.7 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 594 mg | 46% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3023 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
