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Stuffed Eggplant with Lamb and Pine Nuts from Jerusalem
Ingredients
- 4 medium eggplants (about 2 pounds; 1.2kg), 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; 340g in total), finely chopped
- 1 pound (500g) ground lamb
- 7 tablespoons (50g) pine nuts
- 2/3 ounces (20g) flat-leaf parsley, chopped
- 2 teaspoons tomato paste
- 3 teaspoons superfine sugar
- 2/3 cup (150ml) water
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon tamarind
- 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.
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