Lamb and Pine Nut Stuffed Eggplants

Tender eggplants where the flesh melds with lamb fat. A lightly browned crust and the warm aroma of cumin and cinnamon filling the kitchen.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 454
• Protein: 18 g
• Carbs: 11 g
• Fat: 37 g

Ingredients

• 2 piece Eggplant (aubergine) ( halved )
• 300 g Ground lamb ( fresh )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 30 g Pine nut ( whole )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 pinch Cinnamon ground
• 2 tbsp Tomato caviar
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 tbsp Pomegranate molasses

Instructions

1. Preparing the eggplants

   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. Pre-cooking in the oven

   Brush with olive oil. Bake at 200°C until the flesh is soft and easily mashed with a fork.

3. Searing the stuffing

   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. Finishing and browning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in the oven to preserve the texture.