Imam Bayildi with Lamb and Pine Nuts
60% authentic · Mediterranean-inspired
A richer, more decadent variation of Imam Bayildi, incorporating ground lamb and toasted pine nuts into the stuffing for added flavor and texture, with a hint of Middle Eastern influence.
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Ingredients
- Large eggplants4
- Ground lamb1 lb
- Onions2 large
- Garlic cloves4
- Tomatoes2 large
- Pine nuts1/4 cup
- Fresh mint1/4 cup chopped
- Cinnamon1/2 tsp
- Olive oil1/2 cup
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Prepare eggplants as in the classic recipe (score, salt, rinse, dry).
- 2
Toast pine nuts in a dry skillet until golden. Set aside.
- 3
Finely chop onions and garlic. Dice tomatoes. Chop mint.
- 4
In a skillet, heat 1/4 cup olive oil over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Drain excess fat.
- 5
Add onions and garlic to the skillet with the lamb. Cook until onions are softened, about 7-10 minutes.
- 6
Stir in diced tomatoes, chopped mint, cinnamon, salt, and pepper. Cook for 5 minutes.
- 7
Stir in the toasted pine nuts (reserve some for garnish).
- 8
Preheat oven to 375°F (190°C). Stuff the eggplant pockets with the lamb mixture. Place in a baking dish.
- 9
Pour remaining olive oil and water into the dish. Cover with foil.
- 10
Bake for 45-60 minutes, or until eggplants are tender. Remove foil for the last 10-15 minutes.
- 11
Garnish with reserved pine nuts and fresh mint. Serve warm.
