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
Total time: 2 h 5 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

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: Thu, 23 Jan 2025 18:00:55 GMT