Sheet-Pan Lamb Papoutsakia
Halved eggplants stuffed with spiced ground lamb and topped with melty cheese, roasted until golden. A Greek dinner classic that feels fancy but cooks in one pan.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Halve eggplants lengthwise. Brush cut sides with oil, salt, and pepper. Lay cut-side down on a sheet pan.
Step 2
Roast at 400°F for 10 minutes until softened.
Step 3
While eggplants roast, heat 1 tbsp oil in a skillet. Brown ground lamb and diced onion, breaking up meat, until no pink remains.
Step 4
Stir in tomatoes, oregano, salt, and pepper. Simmer 3 minutes until thick.
Step 5
Scoop eggplant flesh from each half, leaving a thin shell. Chop the scooped flesh and fold into the lamb mixture.
Step 6
Spoon lamb filling into eggplant shells. Top with crumbled feta. Roast 8 minutes until cheese melts and edges char.
Tools you’ll need
- sheet pan
- 12-inch skillet
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
