Israeli Stuffed Eggplant with Lamb

Name: Israeli Stuffed Eggplant with Lamb
Prep time: PT30 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 45 minutes
Yield: 4
Cuisine: Israel
Ingredients: 4 medium Medium Italian eggplants; 6 tablespoons Olive oil; 1 pound Ground lamb; 2 medium Onion (finely chopped); 3 cloves Garlic cloves (minced); 2 tablespoons Tomato paste; 0.33 cup Pomegranate molasses; 1.5 cup Water; 1 tablespoon Sumac; 1 tablespoon Cardamom; 1 tablespoon Cinnamon; 1 tablespoon Turmeric; 1 tablespoon Coriander; 1 tablespoon Paprika; 1 teaspoon Salt (or to taste); 0.5 teaspoon Black pepper (freshly ground, or to taste); 2 tablespoons Fresh dill (chopped, for garnish); 2 tablespoons Fresh parsley (chopped, for garnish)

Tender eggplant halves are roasted until soft and then filled with a savory mixture of ground lamb, aromatic spices, and sometimes pine nuts, creating a hearty and flavorful main course.

준비 시간30 minutes

조리 시간1 hour 15 minutes

총 시간1 hour 45 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Preheat oven to 425°F (220°C).
💡 전문가 팁: Ensure oven is fully preheated for even cooking.
2
Cut eggplants in half lengthwise. Score the flesh in a crisscross pattern. Place cut-side down in a baking dish, brush with 4 tablespoons of olive oil, and season with salt and pepper.
⏱️ 25 minutes
💡 전문가 팁: Scoring helps the eggplant soften and absorb flavors.
3
Roast eggplants for 25 minutes, until slightly softened. Remove from oven and set aside.
💡 전문가 팁: The flesh should be tender but not mushy.
4
While eggplants roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped onions and cook until softened, about 8 minutes.
⏱️ 8 minutes
5
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 minute
6
Stir in the sumac, cardamom, cinnamon, turmeric, coriander, and paprika. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 minute
💡 전문가 팁: Toasting the spices enhances their flavor.
7
Add the ground lamb to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes.
⏱️ 10 minutes
8
Stir in the tomato paste, pomegranate molasses, and 1/2 cup of water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 minutes
9
Season the lamb mixture with salt and pepper to taste. Stir in the remaining 1 cup of water.
💡 전문가 팁: Taste and adjust seasoning as needed.
10
Reduce oven temperature to 375°F (190°C).
💡 전문가 팁: Lowering the temperature ensures the eggplant cooks through without burning.
11
Spoon the lamb mixture generously into the hollowed-out eggplants.
💡 전문가 팁: Ensure an even distribution of the filling.
12
Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
⏱️ 45 minutes
13
Remove the foil and bake for another 15-20 minutes, or until the eggplants are very tender and the sauce has thickened.
⏱️ 20 minutes
💡 전문가 팁: The sauce should be rich and slightly reduced.
14
Garnish with fresh dill and parsley before serving.
💡 전문가 팁: Fresh herbs add brightness and color.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, you can add toasted pine nuts to the lamb filling.
✓Adjust the spice blend to your preference. Some variations include chili powder or cumin.
✓If pomegranate molasses is unavailable, a touch of balsamic vinegar can offer a similar tang.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Use ground beef or a mix of lamb and beef.
Add a handful of chopped walnuts or slivered almonds to the filling for added texture.
Serve with a side of tahini sauce or a dollop of plain yogurt.