Stuffed Eggplant with Lamb and Pine Nuts
Foodandwine.com
Foodandwine.com
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Ingredients

  • Four 1-pound eggplants, halved lengthwise
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Salt
  • Freshly ground pepper
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1 large onion, finely chopped
  • 1 pound ground lamb
  • 3 tablespoons pine nuts
  • 2 teaspoons tomato paste
  • 1/4 cup chopped parsley
  • 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon tamarind concentrate
  • One 1 1/2-inch cinnamon stick

Instructions

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