Stuffed Eggplant with Lamb and Pine Nuts

Stuffed Eggplant with Lamb and Pine Nuts is typically served hot and can be enjoyed as a main course or as a side dish. The combination of tender roasted eggplant, savory lamb filling, and crunchy pine nuts creates a delicious and satisfying meal that is perfect for any occasion.

Ingredients:

Method:

  • 2 large eggplants
  • 1/2 lb ground lamb
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste

  1. Preheat oven to 375°F.

  2. Cut off the stem and slice eggplants in half lengthwise. Scoop out the flesh, leaving a 1/4-inch-thick shell. Chop the flesh and set aside.

  3. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 5 minutes, or until translucent.

  4. Add garlic and lamb, and cook until browned.

  5. Add chopped eggplant, pine nuts, raisins, parsley, mint, cilantro, cinnamon, salt, and pepper. Cook for 5 minutes, or until the eggplant is soft.

  6. Stuff the eggplant shells with the lamb mixture and place them in a baking dish.

  7. Bake for 35-40 minutes, or until the eggplant is tender.

  8. Enjoy!

Shopping Cart