Mediterranean Stuffed Eggplant with Lamb and Pine Nuts
80% автентично · Mediterranean
A flavorful twist on stuffed eggplants, incorporating Mediterranean ingredients like lamb, pine nuts, cinnamon, and a hint of mint for a richer, more aromatic dish.
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Съставки
- Eggplants4 medium
- Ground lamb500g
- Onions2 medium, finely chopped
- Garlic4 cloves, minced
- Pine nuts1/4 cup, toasted
- Canned diced tomatoes400g, drained
- Fresh mint1/4 cup, chopped
- Cinnamon1/2 teaspoon
- Allspice1/4 teaspoon
- Black pepperto taste
- Saltto taste
- Olive oil4 tablespoons
- Water1/4 cup
Стъпки
- 1
Preheat oven to 190°C (375°F).
- 2
Cut eggplants in half lengthwise. Scoop out flesh, leaving a 1cm border. Chop the scooped flesh.
- 3
Brush eggplant shells with 2 tbsp olive oil. Place cut-side down on a baking sheet and bake for 20 minutes.
- 4
Heat remaining 2 tbsp olive oil in a skillet over medium heat. Sauté onions until softened.
- 5
Add ground lamb and cook until browned. Drain fat.
- 6
Stir in minced garlic, chopped eggplant flesh, diced tomatoes, toasted pine nuts, chopped mint, cinnamon, allspice, salt, and pepper. Cook for 5 minutes.
- 7
Add water and simmer for 10 minutes.
- 8
Flip the par-baked eggplant halves. Spoon the lamb mixture into the hollows.
- 9
Bake for 30-40 minutes, until eggplants are tender and filling is heated through.
- 10
Garnish with fresh mint and serve hot.
