Roasted Eggplant stuffed with Lamb


Four 1-pound eggplants, halved lengthwise

1 tablespoon extra-virgin olive oil, plus more for brushing

Salt and pepper, to taste. 1 tablespoon ground cinnamon

1 1/2 teaspoons ground cumin

1 1/2 teaspoons sweet paprika

1 large onion, finely chopped

1 pound ground lamb

3 tablespoons pine nuts

2 teaspoons tomato paste

1/4 cup chopped parsley

1 tablespoon sugar

1 tablespoon fresh lemon juice

1 teaspoon tamarind concentrate

One 1 1/2" cinnamon stick

Preheat your oven to 425, then put eggplants, cut sides up into a baking dish.

Brush eggplants with olive oil, then season with salt and pepper.

Bake in the upper third of the oven for 20 minutes, until browned.

Mix cinnamon, cumin and paprika, then set mixture aside.

In a fry pan, heat 1 tablespoon olive oil, add onion and half of mixture, cover and cook, stirring for 7 minutes.

Add lamb break up meat with a wooden spoon and cook until no pink remains, about 4 minutes.

Pour off all but 1 tablespoon of fat in the fry pan.

Stir in pine nuts, tomato paste, half of parsley and 1 teaspoon of sugar, then season with salt and pepper.

Spoon filling onto the eggplants.

In the bowl with the remaining spices, combine 1/2 cup of water, lemon juice, tamarind, remaining 2 teaspoons of sugar. Then pour this mixture into the baking dish with the eggplants.

Add cinnamon stick and cover with foil.

Bake, basting twice with pan juices, until very tender, for 50 minutes.

Transfer eggplants to plates or a platter and discard the cinnamon stick.

Pour the pan juices over the eggplants, sprinkle with the remaining parsley and serve. Enjoy!
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