Stuffed Eggplants with Ground Lamb

dsc_0731I was looking through Yotam Ottolenghi and Sami Tamimi’s elegant and stylistic cookbook, Jerusalem when I found this particular lamb dish that I knew that I had to try. Soon after, I hosted a Middle Eastern themed dinner with some of my friends at my house and decided to cook this dish with a bit of a Bengali twist! I had to improvise a bit because I did not have some of the ingredients at stock and with the Bengali twist, I had to spice the meat up! But the dish itself was a hit! A big thanks to my lovely girls for making the time and saving their appetite!

Ingredients: 

  • 3 medium eggplants cut in half lengthwise
  • 2 lb ground lamb
  • 1 medium capsicum diced
  • 2 tbsp tomato paste
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1.5 tspn ground cumin
  • 1.5 tspn ground coriander
  • 1 tspn garam masala
  • 1/4 tspn ground red chili powder
  • 1/4 tspn paprika
  • 1 tspn black pepper
  • 1 tspn sumac
  • 1 tbsp lemon juice
  • 1 tbsp salt (add additional if needed)
  • 2 medium onions
  • 1 tbsp flour
  • 1/2 cup of freshly chopped mint leaves (to garnish)
  • 3/4 cup of olive oil
  1. Preheat the oven to 375°F.
  2. Wash the outside of the eggplants. Slice them lengthwise in half. Take 3 tbsp of the olive oil, mix with a pinch of salt and black pepper, and coat the eggplants and the outer skin with this mixture.
  3. In a large bowl, mix the ground lamb, add the pastes, the spices, the lemon juice, and leave it for about 30-minutes.
  4. Place the eggplants, skin down on a baking tray and place in the oven to roast for about 30-45 minutes. The texture must be brown and the eggplant must be soft enough but a bit firm enough to retain its shape.
  5. In the meantime, dice one medium onion and capsicum to mix with the ground lamb.
  6. Heat a medium frypan with 4 tbsp of olive oil and cook the ground lamb for at least 15-minutes or until cooked. I like to remove the lamb precisely in 15-minutes to keep the meat juice as it will cook further in the oven anyway. Stir the meat occasionally.
  7. Remove the eggplants from the oven and allow it to cool down. They are very hot to work with at this point!
  8. When cooled, take a large spoon and make an incision in the center of the eggplant as it will be easier to push down or rather make room for the ground lamb stuffing.
  9. After the meat has cooked, take a generous amount of the lamb and stuff the eggplants equally and place it back in the oven for the next 10-15 minutes to cook.
  10. As the stuffed eggplants are in the oven, heat the same pan with the rest of the olive oil.
  11. Take the medium onion and thinly slice them. Coat them with flour and add them to the heated oil. Fry until golden-brown. On a separate plate, place a few layers of bounty for the oil to absorb. Remove the onion onto the plate. Wah-lah! There you have it, crispy fried onions.
  12. Remove the stuffed eggplants from the oven.
  13. Chop the mint leaves.
  14. Garnish the stuffed eggplants with mint and crispy onions. Serve warm with a side of rice and chilled yogurt sauce.

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