Description
This Roasted Eggplant and Lamb recipe features tender roasted eggplant halves generously filled with a spiced ground lamb mixture, simmered with aromatic spices and tomatoes, then baked to perfection. Garnished with toasted pine nuts and fresh parsley, it’s a delicious and hearty Middle Eastern-inspired dish perfect for a comforting meal.
Ingredients
Scale
Eggplant
- 2 large eggplants (halved)
- 3 tablespoons olive oil (divided)
- 1 teaspoon sea salt (divided)
Lamb Mixture
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1 pound ground lamb
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 2 cups diced tomatoes (canned)
- 1/4 cup pine nuts (toasted, omit if following keto diet)
Garnish
- Chopped fresh parsley
- Reserved toasted pine nuts (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for roasting the eggplants.
- Roast the eggplants: Place the eggplant halves cut side up in a large baking dish. Brush each with two tablespoons of olive oil and sprinkle with some sea salt. Roast them in the oven for about 20 minutes until the skin is browned and the flesh becomes soft.
- Sauté onions and garlic: While the eggplants roast, heat the remaining one tablespoon of olive oil in a large cast iron or non-stick skillet over medium heat. Add the chopped onion and minced garlic, season with a pinch of salt, and sauté, stirring often, until they are softened and fragrant.
- Cook the lamb with spices: Add the ground lamb to the skillet along with ground cloves, cinnamon, cardamom, crushed red pepper flakes, and black pepper. Brown the lamb while breaking it up with a wooden spoon, cooking until it’s fully done, about 5 to 10 minutes.
- Add tomatoes and pine nuts: Stir in the diced tomatoes and the toasted pine nuts (if using). Reserve a tablespoon of pine nuts for garnish later.
- Reduce oven temperature: Lower the oven temperature to 350°F (175°C) to prepare for the final baking stage.
- Assemble and bake: Carefully cut each roasted eggplant in half lengthwise without tearing the skin on the bottom. Spoon the lamb mixture evenly over each eggplant half in the baking dish. Cover with foil and bake for an additional 30 minutes, allowing flavors to meld and the dish to heat through.
- Garnish and serve: Remove the foil, sprinkle with the reserved toasted pine nuts and freshly chopped parsley. Serve immediately while warm for the best flavor experience.
Notes
- To keep the dish keto-friendly, omit the pine nuts or substitute with chopped walnuts or almonds.
- If fresh tomatoes are used instead of canned, cook them down slightly before adding to the meat mixture for better flavor.
- You can prepare the lamb mixture a day ahead and refrigerate for more developed flavors.
- For a milder dish, reduce or omit crushed red pepper flakes.
- Serve with warm pita bread or a side salad for a complete meal.
