STUFFED EGGPLANT WITH LAMB AND PINE NUTS FROM 'JERUSALEM'
Steps:
- Preheat the oven to 425°F/220°C. Place the eggplant halves, skin side down, in a roasting pan large enough to accommodate them snugly. Brush the flesh with 4 tablespoons of the olive oil and season with 1 teaspoon salt and plenty of black pepper. Roast for about 20 minutes, until golden brown. Remove from the oven and allow to cool slightly. While the eggplants are cooking, you can start making the stuffing by heating the remaining 2 tablespoons olive oil in a large frying pan. Mix together the cumin, paprika, and ground cinnamon and add half of this spice mix to the pan, along with the onions. Cook over medium-high heat for about 8 minutes, stirring often, before adding the lamb, pine nuts, parsley, tomato paste, 1 teaspoon of the sugar, 1 teaspoon salt, and some black pepper. Continue to cook and stir for another 8 minutes, until the meat is cooked. Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, the remaining 2 teaspoons sugar, the cinnamon sticks, and 1/2 teaspoon salt; mix well. Reduce the oven temp to 375 F. Pour the spice mix into the bottom of the eggplant roasting pan. Spoon the lamb mixture on top of each eggplant. Cover the pan tightly with aluminum foil, return to the oven and roast for 1 1/2 hours, by which point the eggplants should be completely soft and the sauce thick; twice during the cooking, remove the foil and baste the eggplants with the sauce, adding some water if the sauce dries out. Serve warm, not hot, or at room temperature.
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Tia Harvey
[email protected]I've made this recipe several times and it's always a winner. It's a great dish to serve at a party or potluck.
Lkrandi Lakmali
[email protected]This dish was a bit more work than I expected, but it was worth it. The final product was delicious and I'm sure I'll be making it again.
Abdul Joostin
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The lamb and pine nuts added a lot of flavor and the eggplant was cooked perfectly.
Sakun Rai
[email protected]This recipe is a great way to use up leftover lamb. It's also a great dish to make ahead of time, which is always a bonus.
Nyasha Ngwerume
[email protected]I love the combination of lamb and pine nuts in this recipe. It's a great way to enjoy both flavors together.
Shuvo Ritchil
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Bishnu Tharu
[email protected]I'm a beginner cook and this recipe was easy to follow. I was really happy with the results and I'm sure I'll be making this again.
Kajol Akhi
[email protected]This recipe was a little time-consuming, but it was worth it. The finished dish was delicious and everyone loved it.
Matthew Albamonte
[email protected]I added some extra spices to the lamb mixture and it turned out really well. I also used a different type of eggplant and it worked just as well.
Akash Kamboh
[email protected]This dish was easy to make and it turned out great! The eggplant was tender and the lamb was flavorful. I will definitely be making this again.
The Drain king Brian Cochran
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The lamb and pine nuts added a lot of flavor and the eggplant was cooked perfectly.
Hashim Memon
[email protected]I've made this recipe several times and it's always a winner. The flavors are amazing and it's a great way to use up leftover lamb.
Robin Carmack
[email protected]This stuffed eggplant was a hit! The lamb and pine nuts were a great combination, and the eggplant was cooked to perfection.