Spiced lamb-stuffed eggplants from Cook Like a Pro: Recipes and Tips for Home Cooks (page 133) by Ina Garten

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Notes about this recipe

  • amanda_ejt6ss on March 11, 2026

    Made with beef. Would be great with a really good garlic bread as side dish

  • ginger2212 on May 24, 2022

    This is one of my favorite recipes! I've made it for multiple people and it's always so delicious and gets rave reviews. While I love moussaka, I like that this doesn't require a bechamel. The lamb/meat sauce is delictable.

  • tmitra on April 13, 2022

    I've made and loved most of the dinner recipes in this book, but I found this one to be just okay. The flavors are reminiscent of moussaka, but each element (the eggplants, lamb filling, and bechamel-like ricotta) is inferior to the real thing. Sadly, the goat cheese gets lost altogether. I used two medium-sized regular eggplants and learned that I should have baked them longer than 30 minutes.

  • anya_sf on May 18, 2019

    I couldn't find baby eggplants, so I used 2 large eggplants. There was definitely more than 2 cups eggplant flesh, but I used it all, so there was extra filling. I assembled the dish ahead of time and chilled it, so the baking time was about 10 minutes longer. The flavor was very good. We ate this with couscous with peas and mint.

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