The Minced Lamb and Eggplant Khachapuri is a culinary fusion that beautifully marries the rich culinary traditions of Georgia and the Middle East. At the heart of this dish lies khachapuri, a beloved staple of Georgian cuisine. This bread, typically boat-shaped and filled with cheese, has been the pride of Georgian households for centuries, each region offering its unique spin. By infusing it with Middle Eastern-inspired ingredients like spiced lamb, cumin, and roasted eggplant, this recipe takes a creative journey beyond its Georgian roots while maintaining the essence of what makes khachapuri so special.
Khachapuri, which translates to “cheese bread” in Georgian, is most traditionally associated with the Adjarian style, where the bread is shaped into a boat and filled with bubbling cheese and a runny egg yolk. It is a comforting dish that symbolizes sharing and hospitality. In this reimagined version, we’ve honored the core elements of khachapuri while adding exciting, bold flavors from the Mediterranean culinary palette. The minced lamb, seasoned with warm spices like cumin and coriander, brings depth and heartiness to the dish. Meanwhile, roasted eggplant adds a subtly smoky, melt-in-your-mouth texture, elevating the complexity of the filling.
This recipe is not only a feast for the taste buds but also a homage to diverse culinary traditions. The inspiration stems from the cultural crossroads of Georgia and the Middle East, where both cuisines highlight robust, earthy flavors and an emphasis on fresh, seasonal ingredients. Pairing lamb, a fixture in many Middle Eastern dishes, with the vessel of Georgia’s iconic khachapuri bridges these two rich heritages seamlessly. To round out the filling, a mix of mozzarella and feta cheeses ensures the dish retains its roots in indulgent, cheesy goodness while incorporating the tangy flair of feta, a nod to the broader Mediterranean influence.
Though recreating khachapuri at home may initially seem daunting, this recipe simplifies the process while staying true to tradition. The homemade dough—soft, airy, and golden after baking—encapsulates the rich filling, and crafting it by hand connects one to the artisanal nature of the dish. Each individual khachapuri is topped with an egg yolk, which is baked just enough to still be lush and creamy. When broken and mixed, the yolk creates a velvety sauce that melds harmoniously with the savory lamb, smoky eggplant, and gooey cheese.
The Minced Lamb and Eggplant Khachapuri makes for a stunning centerpiece at a dinner gathering or a cozy, flavorful lunch. It’s perfect to share with family or friends, served alongside a crisp salad or a glass of citrusy white wine. The garnishing of fresh parsley not only adds a pop of color but also a fragrant brightness that ties the dish together beautifully.
Ultimately, this dish is more than just a recipe—it is a celebration of the timeless joy of bread and cheese elevated by the vibrant flavors of two culinary worlds colliding. Whether you’re a fan of traditional Georgian cooking or looking to explore Mediterranean influences, this Minced Lamb and Eggplant Khachapuri offers a flavor-packed journey on your plate.
Minced Lamb and Eggplant Khachapuri
Ingredients
Dough
2 ¼ cups all purpose flour (plain flour Australia and UK) - preferably organic
1 cup water - warm, around 110°F or 45°C
1 tbsp olive oil - extra virgin
1 tsp salt
1 tsp sugar- 1 tbsp dry yeast - active
Filling
300 g ground lamb (minced lamb) - preferably grass-fed
1 medium eggplant - diced- 1 tbsp olive oil - for sautéing
1 medium onion - finely chopped
2 cloves garlic - minced
1 tsp cumin
½ tsp ground coriander
1 cup mozzarella cheese - shredded
½ cup feta cheese - crumbled- 4 large egg yolks - for topping
¼ cup parsley - fresh, chopped, for garnish
Instructions
- Make the Dough: In a large bowl, combine warm water, yeast, and sugar. Let it stand for about 10 minutes until frothy. Gradually add flour, salt, and olive oil. Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise for 1 hour until doubled in size.
- Prepare the Filling: While the dough rises, heat olive oil in a skillet over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add garlic, minced lamb, and spices. Cook, stirring often, until the lamb is browned. Remove and set aside. In the same skillet, add eggplant and cook for 5-7 minutes until softened. Mix with lamb and let cool slightly.
- Preheat the Oven: Preheat your oven to 220°C (430°F).
- Assemble the Khachapuri: Divide dough into four equal parts. Roll each into an oval shape on a lightly floured surface. Spoon lamb mixture evenly onto the dough, leaving a 1-inch border. Mix cheeses and sprinkle over the top, then fold the edges over to create a boat shape. Transfer to a parchment-lined baking sheet, leaving space for each piece.
- Bake: Bake for 15 minutes, then carefully remove and make a small indentation in the center of each khachapuri. Add an egg yolk in each indentation and bake for an additional 5-7 minutes until the dough is golden and the yolk is just set.
- Garnish and Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving. Enjoy with a crisp white wine or fresh mint tea.
