Stuffed Eggplant with Lamb and Pine Nuts from Jerusalem

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

By Serious Eats
2 hours 30 minutes

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Details
  • Servings:   4
  • Calories:   693
  • Protein:   25g
  •  
  • Fiber:   12g
  • Sugar:   15g
  • Carb Total:   19g
  •  
  • Trans Fat:   0g
  • Saturated:   16g
  • Fat Total:   57g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 4 medium eggplants (about 2 pounds/1.2 kg), halved lengthwise
  • 6 tablespoons/90 ml olive oil
  • 1 teaspoon ground cumin
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cinnamon
  • 2 medium onions (12 ounces/340 grams in total), finely chopped
  • 1 pound/500 grams ground lamb
  • 7 tablespoons/50 grams pine nuts
  • 2/3 ounces/20 grams flat-leaf parsley, chopped
  • 2 teaspoons tomato paste
  • 3 teaspoons superfine sugar
  • 2/3 cup/150 ml water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon tamarind paste
  • 4 cinnamon sticks
  • Salt and freshly ground black pepper
Instructions

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem' serves 4 original recipe by Serious Eats.

View original preparation instructions

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