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Photo of Lamb and pine nut stuffed eggplant by WW

Lamb and pine nut stuffed eggplant

7 - 9
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Oven-roasted eggplant stuffed with minced lamb, pine nuts, and zucchini



320 g, (4x80g), Lebanese, halved lengthways

Lean lamb mince

400 g


2 clove(s), crushed

Ground cumin

2 tsp

Ground coriander

4 tsp

Tomato paste

1 tbs


2 medium, finely chopped

Canned diced tomatoes

400 g

Cooked brown rice

1 cup(s), (170g)

Pine nuts

2 tbs, toasted

99% fat-free plain Greek yoghurt

cup(s), (95g)

Fresh mint

¼ cup(s)

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Place eggplants on a lightly oiled baking tray. Using a dessertspoon, scoop out flesh from eggplants. Reserve flesh and skin.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Add mince and cook, breaking up lumps, for 3–5 minutes. Add garlic, cumin, coriander and tomato paste and cook, stirring, for 30 seconds.
  3. Add eggplant flesh, zucchini and tomatoes and cook, stirring, for 15–20 minutes or until sauce has thickened slightly. Stir in rice and pine nuts.
  4. Spoon mix into eggplant skins. Bake for 10–15 minutes or until eggplant has softened. Serve drizzle with oil and topped with yoghurt and fresh mint.


SERVING SUGGESTION: Mixed leaf and cucumber salad.