Stuffed Eggplant with Lamb and Pine Nuts


This recipe is adapted from Food & Wine magazine, I just made a few minor changes. The cinnamon is what makes if special.

4 1 lb eggplants, halved
2 tsp olive oil
Salt and pepper
1 TBSP cinnamon
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 onion, thinly sliced
1 lb ground lamb
3 TBSP pine nuts
1/4 c golden raisins
2 tsp tomato paste
1/4 c chopped parsley
1 TBSP lemon juice
1 cinnamon stick

Preheat oven to 425. Arrange eggplant in a baking dish, spray with olive oil, salt and pepper. Bake for 20 minutes until browned.

In a small bowl combine cinnamon, paprika and cumin.

In a large skillet, heat the oil, add onions and 1/2 the spice mixture, cover and cook for 7 minutes until soft. Add lamb and cook until cooked through, about 5 minutes. Stir in tomato paste, raisins, pine nuts and half the parsley, remove from heat.

Spoon lamb mixture into the eggplant and cinnamon stick to the pan. Mix 1 cup of water with the lemon and remaining spice mixture, pour over eggplant. Bake for 40 minutes covered with foil. Top with remaining parsley and serve.

Serves 4.


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