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Stuffed Aubergine with Lamb and Pine Nuts

Golden aubergine stuffed with juicy lamb and pine nuts.
Warm cumin, sweet paprika and cinnamon sauce soaks every bite.
Finish with parsley brightness for comfort-food satisfaction.

dinner ⏱ 110 min 520 kcal / portion 24.0 g carbs / portion (estimated) milktree nuts 🔗 Original source

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Stuffed Aubergine with Lamb and Pine Nuts
v4 · rb0e705f985 20260727Z1751 1½ tsp cumin 1½ tbsp sweet paprika 1 tbsp cinnamon 340 g onion 3 tsp caster sugar salt to taste black pepper to taste 🔥 preheat the oven to 220°C 🔥 ⏱ 20 min roast the aubergine halves skin-side down until golden brown ⏳ cool the roasted aubergines slightly 🍳 ⏱ 8 min heat the remaining olive oil and cook the onion with half the spice mix 🍳 ⏱ 8 min cook the lamb with the pine nuts, parsley, tomato purée, sugar, salt, and some black pepper until cooked 🌀 mix water, lemon juice, tamarind, remaining sugar, cinnamon sticks, and 1/2 tsp salt into the remaining spice mix 🔥 reduce oven temperature to 195°C and pour the sauce mixture into the bottom of the roasting tin 🍽 spoon the lamb mixture on top of each aubergine 🔥 ⏱ 1 h cover with foil, roast 30 minutes, basting twice and adding water if the sauce dries out 🍳 serve the stuffed aubergine warm, not hot, or at room temperature Stuffed Aubergine 🎉 1.2 kg aubergine 6 tbsp olive oil 500 g minced lamb 50 g pine nut 20 g flat-leaf parsley 2 tsp tomato purée 150 ml water 1½ tbsp lemon juice 1 tsp tamarind paste 4 pieces cinnamon stick aubergine, olive oil half · ¾ tsp cumin half · ¾ tbsp sweet paprika half · ½ tbsp cinnamon onion minced lamb, pine nut, flat-leaf parsley, tomato purée 1/2 sugar · 1½ tsp caster sugar salt pepper to taste black pepper half · ¾ tsp half · ¾ tbsp half · ½ tbsp water, lemon juice, tamarind paste, cinnamon stick 1/2 sugar · 1½ tsp
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Preparation steps

  1. preheat the oven to 220°C
  2. roast the aubergine halves skin-side down for about 20 min until golden brown
  3. cool the roasted aubergines slightly
  4. heat the remaining olive oil and cook the onion with half the spice mix for about 8 min
  5. cook the lamb with the pine nuts, parsley, tomato purée, sugar, salt, and some black pepper for another 8 min until cooked
  6. mix water, lemon juice, tamarind, remaining sugar, cinnamon sticks, and 1/2 tsp salt into the remaining spice mix
  7. reduce oven temperature to 195°C and pour the sauce mixture into the bottom of the roasting tin
  8. spoon the lamb mixture on top of each aubergine
  9. cover with foil, roast for 1 hour 30 minutes, basting twice and adding water if the sauce dries out
  10. serve the stuffed aubergine warm, not hot, or at room temperature

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