Eggplant with Lamb and Pine Nuts
Transform your dinner table with the irresistible flavors of Eggplant with Lamb and Pine Nuts, a Mediterranean-inspired dish that seamlessly blends hearty, aromatic ingredients. Tender roasted eggplant halves are filled with a savory mixture of spiced ground lamb, garlic, and crushed tomatoes, infused with the warm essence of cumin, cinnamon, and paprika. Finished with a sprinkling of golden, toasted pine nuts and a fresh pop of parsley, this dish delivers a perfect balance of textures and flavors. Whether served as an elegant main course or laid out for a dinner party, this recipe pairs beautifully with a side of creamy yogurt for added richness. Ready in under an hour, it’s a wholesome and impressive way to enjoy bold Middle Eastern-inspired cuisine.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt
- 500 grams ground lamb
- 1 medium, finely diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon paprika
- 1 cup crushed tomatoes
- 2 tablespoons pine nuts
- 2 tablespoons, chopped fresh parsley
- 0.25 cup (optional, for serving) plain yogurt
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Brush the cut sides with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
Place the eggplant halves cut side up on a baking sheet and roast for 25 minutes, or until the flesh is tender and golden.
While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, ground cinnamon, and paprika, cooking for another 1 minute until fragrant.
Add the ground lamb to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through, about 6-8 minutes.
Stir in the crushed tomatoes, remaining 1/2 teaspoon of salt, and cook for 5 more minutes to allow the flavors to meld.
Toast the pine nuts in a small dry pan over medium heat for 2-3 minutes, shaking the pan frequently to prevent burning. Set aside.
Once the eggplants are done roasting, scoop out some of the flesh to create a cavity, being careful to leave enough flesh to support the skin.
Chop the scooped-out eggplant flesh, then stir it into the lamb mixture.
Spoon the lamb mixture into the eggplant halves, dividing it evenly.
Return the stuffed eggplants to the oven and bake for an additional 10 minutes.
Garnish the eggplants with toasted pine nuts and chopped fresh parsley.
Serve warm, with plain yogurt on the side if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 11.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
