Israeli Stuffed Eggplant with Lamb
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.
🧂 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)
👨🍳 Instructions
- 1
Preheat oven to 425°F (220°C).
💡 Tip: 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💡 Tip: Scoring helps the eggplant soften and absorb flavors. - 3
Roast eggplants for 25 minutes, until slightly softened. Remove from oven and set aside.
💡 Tip: 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💡 Tip: 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.
💡 Tip: Taste and adjust seasoning as needed. - 10
Reduce oven temperature to 375°F (190°C).
💡 Tip: Lowering the temperature ensures the eggplant cooks through without burning. - 11
Spoon the lamb mixture generously into the hollowed-out eggplants.
💡 Tip: 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💡 Tip: The sauce should be rich and slightly reduced. - 14
Garnish with fresh dill and parsley before serving.
💡 Tip: Fresh herbs add brightness and color.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.