Lamb and Pine Nut Stuffed Eggplants
Ingredients
- 2 pcEggplant (aubergine) (halved)
- 300 gGround lamb (fresh)
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (minced)
- 30 gPine nut (whole)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 pinchCinnamon ground
- 2 tbspTomato caviar
- 0.5 pcFlat-leaf parsley (chopped)
- 1 tbspPomegranate molasses
Method
Tender eggplants where the flesh melds with lamb fat. A lightly browned crust and the warm aroma of cumin and cinnamon filling the kitchen.
- 1
Cut the eggplants in half lengthwise. Score the flesh with a knife without piercing the skin. Salt and let drain for 15 minutes to remove bitterness.
- 2
Brush with olive oil. Bake at 200°C until the flesh is soft and easily mashed with a fork.
- 3
Sauté the chopped onion and garlic. Add the lamb, cumin, and cinnamon. The meat should brown and the juices reduce. Stir in the tomato caviar and pomegranate molasses to bind everything together.
- 4
Lightly mash the eggplant flesh to create a hollow. Fill with the stuffing. Sprinkle with pine nuts. Bake for 10 minutes until the pine nuts are golden. Garnish with chopped flat-leaf parsley before serving.
Frequently asked questions
How do you get this dish right?
- Don't hesitate to brown the lamb well; that's where the flavor is.
- If the eggplants are large, cover them with parchment paper at the start of cooking so they cook through without burning.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in the oven to preserve the texture.
