Friday, May 16, 2014

Stuffed eggplant with lamb and pine nuts

Recently I was searching for an eggplant recipe when I stumbled upon this Ottolenghi one.
It is incredible. 
Think melt in your mouth slow cooked eggplant. Flavoursome lamb. Sour tamarind based sauce.

And it is easy.
Bake your eggplants.

Prepare your lamb. Onion, cumin, paprika, cinnamon softened.

Lamb mince, pine nuts, tomato paste, parsley. 

Pour over a watery sauce of tamarind, lemon juice, cumin, paprika, and cinnamon.

Top with the lamb and roast, covered for one and a half hours.

It is delicious.
Apparently the recipe is in Ottolenghi's 'Jerusalem' if you are lucky enough to have a copy.