Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

Name: Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'
Prep time: 5 min
Cook time: 2 h 10 min
Total time: 2 h 15 min
Cuisine: Middle Eastern
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

Prep:5minCook:2h 10min

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts.

Updated at: Sun, 23 Nov 2025 00:58:47 GMT