Stuffed Eggplant with Lamb and Pine Nuts

Ingredients

Eggplants

2 large

Ground lamb

1 pound

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Tomato

1 medium, diced

Pine nuts

1/4 cup, toasted

Fresh parsley

1/4 cup, chopped

Ground cumin

1 teaspoon

Ground cinnamon

1/2 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the eggplant flesh and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
4. Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
5. Stir in the chopped eggplant flesh, diced tomato, toasted pine nuts, chopped parsley, ground cumin, ground cinnamon, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
6. Spoon the lamb mixture generously into the eggplant shells and arrange them in a baking dish.
7. Cover the dish with foil to retain moisture and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, until the eggplants are tender and the filling is golden brown.
9. Serve hot, garnished with additional parsley if desired. Pair with a side of yogurt sauce or a fresh salad for a complete meal.