Stuffed Eggplant With Lamb and Pine Nuts

May 21, 2023May 21, 20230 2
Spicy and flavorful Stuffed Eggplant With Lamb and Pine Nuts recipe
in Main

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 medium eggplant , halved lengthwise ( about 10 ounces )
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1/2 large yellow onion , finely chopped
1/4 lb ground lamb
2 tablespoons pine nuts
2 tablespoons chopped flat leaf parsley
1 teaspoon tomato paste
1 teaspoon granulated sugar , divided
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon tamarind paste
1 cinnamon stick
salt , pepper

Nutrision Information

Servings Per Recipe
2
Calories
560
Sugar
5g
Fat
45g
This Stuffed Eggplant With Lamb and Pine Nuts recipe is a traditional Middle Eastern dish that has been enjoyed for generations. Eggplants were first cultivated in India and have since spread throughout the world, becoming a staple ingredient in many cuisines. This recipe takes an eggplant and stuffs it with a flavorful mixture of ground lamb, pine nuts, and spices. The result is a spicy and satisfying main course that is perfect for a cold winter's night. This dish is also easy to make and can be adjusted to suit your taste preferences.

Instructions

1.Preheat the oven to 400°F.
2.Score the flesh of the eggplant halves in a criss-cross pattern and scoop out the flesh using a spoon, leaving a 1/4-inch border around the edges.
3.Brush the eggplant halves with 1 tablespoon of olive oil and season with salt and pepper.
4.Place the eggplant halves in a baking dish, cut side up, and bake for 25-30 minutes or until tender.
5.While the eggplant is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
6.Add the cumin, paprika, and cinnamon to the skillet and cook for 30 seconds until fragrant.
7.Add the chopped onion and cook for 5-7 minutes or until the onion is softened.
8.Add the ground lamb to the skillet and cook for 5-7 minutes or until browned.
9.Stir in the pine nuts, chopped parsley, tomato paste, and 1/2 teaspoon of sugar. Cook for 2-3 minutes or until the pine nuts are toasted.
10.Add the water, lemon juice, tamarind paste, and cinnamon stick to the skillet and stir to combine.
11.Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce has thickened.
12.Remove the cinnamon stick from the sauce and season with salt and pepper.
13.Fill the eggplant halves with the lamb mixture.
14.Serve hot with a sprinkle of chopped parsley on top.

PROS

This Stuffed Eggplant With Lamb and Pine Nuts recipe is a flavorful and satisfying main course that is packed with protein and spice.

The combination of eggplant and lamb creates a rich and hearty dish that is perfect for a cold winter’s night.

The pine nuts add a crunchy texture to the dish, while the tamarind paste and cinnamon provide a unique sweetness and tanginess that contrasts with the spice of the cumin and paprika.

This recipe is also easy to make and can be adjusted to suit your taste preferences.

CONS

Eggplant can be an acquired taste and may not be enjoyed by everyone.

This recipe may also be too spicy for those who are sensitive to heat or who do not enjoy Middle Eastern or Mediterranean flavors.

HEALTH & BENEFITS

Eggplants are a low-calorie and high-fiber food that are rich in vitamins and minerals such as potassium, magnesium, and vitamin C.
Lamb is a good source of protein, iron, and vitamin B12, all of which are important for maintaining good health.
The spices in this recipe have anti-inflammatory properties and have been linked to improving digestion and lowering cholesterol.
However, this recipe does contain a fair amount of fat and should be enjoyed in moderation as part of a balanced diet.

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