What makes this recipe especially appealing is the combination of the soft eggplant with the rich filling. As the eggplant roasts, it becomes silky and tender, turning into the perfect base for a stuffing that has both substance and character. The lamb brings a deep savory richness, while the barley adds a pleasant chew and a slightly nutty note. Together, they create a beautiful contrast of textures in every bite.
For a recipe for two, stuffed eggplant is such a nice way to serve something that feels a little more special than an ordinary skillet dinner. Each half becomes its own complete portion, making the meal feel naturally suited to a smaller table. Lamb & Barley Stuffed Eggplant for Two has that wonderful balance of comfort and elegance, giving you a dinner that feels generous and warming without being overly complicated.
Eggplants have a mild flavor and are easy to combine with a whole host of meat, vegetable and cheese combinations. These beautiful purple egg-shaped vegetables are rich in many nutrients like fiber, vitamins and anti-oxidants, while low in calories.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients of This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Eggplant
- Ground lamb – this can of course be replaced by beef, pork, turkey or chicken. I would recommend to use meat over the poultry if you want to end up with a more robust flavor.
- Pearl Barley – alternatives are brown rice or farro – both fiber rich. Alternatively, you can use orzo or rice or couscous.
- Onion
- Lemon
- Mint – goes very well with lamb, but can be replace by cilantro.
- Parsley
How to Make Lamb & Barley Stuffed Eggplant
Here is a short video to give you an idea how to stuff the eggplant halve with a lamb and barley mixture. Below are the detailed step-by-step instruction.
Step 1 – Cut the eggplants in half. Using the tip of your knife, score the eggplant meat into a cross-hatch pattern, cutting deep, without cutting through the skin.
Season the eggplant halves with salt and place them on a baking sheet lined with parchment paper, cut side up.
Allow the eggplants to sweat for about 30 minutes.
Step 2 – Preheat an over to 400 degrees F.
Hold each eggplant half over a bowl or sink and gently squeeze the moisture out of the vegetable. Pat dry with a kitchen towel.
Step 3 – Place the eggplant halves back on the baking sheet and brush them with olive oil. Flip them around (cut side down) and slide the baking sheet in the oven for about 40-60 minutes or until the eggplant is softened and become wrinkly.
Step 4 – While the eggplants are baking, prepare the stuffing by heating olive oil in a skillet, add chopped onion and saute until slightly caramelized.
Step 5 – Add the ground lamb and break it up with a spoon until no longer pink.
Step 6 – Add barley and stock. Bring to a simmer for about 40 minutes for the barley to cook al dente. Transfer mixture to a bowl.
Step 7 – Once the eggplant halves are cooked, allow them to cool a little and scrape the flesh out of the skin and add it to the meat/barley mixture.
Add chopped mint and parsley and lemon zest.
Add salt & pepper to taste.
Step 8 – Divide the lamb/barley mixture over the eggplant skins and garnish with some long strips of lemon zest.
Lamb & Barley Stuffed Eggplant is a wonderful tasty dish that you serve for dinner or lunch/brunch.
Recipe of Another Stuffed Vegetable
Lamb & Barley Stuffed Eggplant
Pin Recipe FacebookIngredients
- 2 eggplants, about 8-10 ounces each
- 8 ounces ground lamb, lean
- 1 tablespoon olive oil
- 1/4 onion, chopped
- 1/4 cup barley
- 1 cup chicken stock
- 1/2 cup parsley, finely chopped
- 1/4 cup mint, finely chopped
- 1 lemon
- salt & pepper
Instructions
- Cut the eggplants in half. Using the tip of your knife, score the eggplant meat into a cross-hatch pattern, cutting deep, without cutting through the skin. Season the eggplant halves with salt and place them on a baking sheet lined with parchment paper, cut side up. Allow the eggplants to sweat for about 30 minutes.
- Preheat an over to 400 degrees F.
- Hold each eggplant half over a bowl or sink and gently squeeze the moisture out of the vegetable. Pat dry with a kitchen towel.
- Place the eggplant halves back on the baking sheet and brush them with olive oil. Flip them around (cut side down) and slide the baking sheet in the oven for about 30 minutes or until the eggplant is softened and become wrinkly.
- While the eggplants are baking, prepare the stuffing by heating olive oil in a skillet and adding the chopped onion until slightly caramelized.
- Add the ground lamb and break it up with a spoon until no longer pink.
- Add barley and stock. Bring to a simmer for about 40-60 minutes for the barley to cook al dente. Transfer mixture to a bowl.
- Once the eggplant halves are cooked, allow them to cool a little and scrape the flesh out of the skin and add it to the meat/barley mixture. Add chopped mint and parsley and lemon zest. Add salt & pepper to taste.
- Divide the lamb/barley mixture over the eggplant skins and garnish with some long strips of lemon zest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.