Lamb loaded eggplant

Meat

Ingredients

500g lamb mince

4-6 long eggplant, depending on size

2 tablespoons olive oil

5 cloves garlic (minced)

About 8 fresh large tomatoes, finely diced

½ teaspoon salt

1 teaspoon red chili flakes

½ teaspoon ras el hanout (Moroccan Seasoning)

3 large handfuls baby spinach leaves

pomegranate seeds (optional)

pinenuts

fresh oregano

fresh parsley

Method

Preheat the oven to 170°c

Set a large frying pan over medium-high heat. When it is hot, add the lamb. Leave the lamb undisturbed for 2 minutes on that side, let the hot dry skillet sear it.

While the lamb begins to cook, slice the eggplant in half lengthwise. Score the eggplant with a cross-hatch pattern, then drizzle 1 tablespoon of olive oil slowly over each half, allowing the eggplant to absorb it. Bake in the preheated oven for 25-30, until tender but not mushy. When the eggplant has finished baking, remove it from the oven and allow to cool enough to handle. Scrape out a bit of the eggplant to make a cavity to fill with the lamb mixture. The eggplant should be barely soft enough to scrape out. Set aside the scraped-out eggplant.

Break the lamb up into pieces with a spoon, stirring infrequently to allow the flavourful sear to happen on as many sides as possible. After 5 minutes, add the minced garlic. Stir the garlic into the lamb for thirty seconds, then add the tomatoes and reserved eggplant.

Add the salt, ras el hanout spice mix, and chilli. Stir. Allow the lamb and tomato filling to cook, stirring infrequently until the tomato juice has cooked off and the mixture is thick. Stir in the spinach just until it is beginning to wilt, then remove the skillet from the heat.

Load the filling into the eggplant halves, and top with pomegranate seeds, pine nuts, oregano, and parsley, if desired. Serve warm.

Vendors


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