Turkish Stuffed Eggplant with Spiced Lamb and Pine Nuts

Aromatic and flavorful eggplant dish filled with seasoned lamb.

This classic Turkish dish features eggplants filled with a savory mix of spiced lamb and pine nuts, finished with a hint of cooling yogurt. It brings together rich flavors and velvety textures that are both satisfying and elegant.

1 h 30 min
4
Intermediate

Ingredients

For the Eggplant

4 medium eggplants

about 7 inches long

1/4 cup olive oil

Salt

to taste

For the Spiced Lamb Filling

1 lb ground lamb

1 onion

finely chopped

2 cloves garlic

minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cinnamon

1/4 teaspoon red pepper flakes

Salt and pepper

to taste

1/4 cup pine nuts

toasted

1/3 cup fresh parsley

chopped

For the Tomato Sauce

2 tablespoons olive oil

1 can crushed tomatoes

14 oz

1 tablespoon tomato paste

1 teaspoon sugar

Salt and pepper

to taste

For the Yogurt Sauce

1 cup plain yogurt

1 tablespoon lemon juice

Salt

to taste

Preparation

Preparing the Eggplant

Preheat Oven

Preheat the oven to 375°F (190°C).

Hollow Eggplants

Cut the eggplants in half lengthwise and scoop out enough flesh to make room for the filling, leaving about 1/2 inch of the skin.

Season Shells

Brush the eggplant shells with olive oil and sprinkle with salt. Place them in a baking dish.

Preparing the Spiced Lamb Filling

Brown the Lamb

In a skillet over medium heat, cook the lamb until browned, about 5 minutes. Drain excess fat.

Avoid overcooking the lamb mixture as it will cook further in the oven.

Add Aromatics and Spices

Add the onion and garlic; cook until the onion is soft. Mix in the cumin, coriander, cinnamon, red pepper flakes, salt, and pepper.

Finish Filling

Stir in the toasted pine nuts and parsley, and remove from heat.

Slightly roasting the pine nuts enhances their nutty aroma and adds depth to the filling. To intensify the flavors, let the lamb mixture sit for a few minutes to meld.

Cooking Process

Assembling the Dish

Fill the eggplant shells with the lamb mixture generously.

Preparing the Tomato Sauce

In a saucepan, heat olive oil, then add the crushed tomatoes, tomato paste, sugar, salt, and pepper. Simmer for 10 minutes.

Baking the Eggplants

Pour the tomato sauce over and around the eggplants, cover the dish with foil, and bake for 35-40 minutes until the eggplants are tender.

Plating & Serving

Turkish Stuffed Eggplant with Spiced Lamb and Pine Nuts

FaUtensils

Serving

Serve the stuffed eggplants warm, drizzled with the yogurt sauce and garnished with fresh parsley for a delightful presentation.

Sauce Pairings

Yogurt Sauce

Creamy and tangy yogurt with lemon juice.

Additional Tomato Sauce

A spoonful extra on the side.

Garnishes & Accompaniments

Fresh parsleyToasted pine nuts

Perfect Sides

Warm flatbread

Couscous or rice