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August 30, 2016 / Chris Blum

Stuffed Eggplant with Lamb


This is from Ottolenghi’s Jerusalem – it is so good! Warning in comes together really quickly, but takes about 2 hours total time.

Ingredients:
4 eggplants, split in half
3 tbsp olive oil
1 1/2 tsp cumin
1 tbsp cinnamon
1 1/2 tbsp paprika
2 onions, sliced thin
1 lb ground lamb
7 tbsp pine nuts
2 tsp tomato paste
2/3 c water
1 1/2 tbsp lemon juice
1 tsp tamarind
4 cinnamon sticks
Salt and pepper

Preheat oven to 425.

Place eggplants skin side down in a roasting pan, that fits snugly. Brush or spray with olive oil, season with salt and pepper. Cook for 20 minutes, and cool slightly. 

Combine cumin, paprika and cinnamon in a bowl.

In a large frying pan, heat 2 tbsp oil over medium heat and cook onions and 1/2 the spice mixture until soft. Add lamb, tomato paste, 1 tsp salt and pepper. Cook until meat is cooked. Stir in pine nuts.

Combine water, lemon, tamarind and spices. Pour over eggplant, fill with meat and tightly cover.

Reduce oven to 375. Cook for 1 hour 30 minutes basting ever 30 min and recovering.

Serves 4.

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