Turkish Stuffed Eggplant with Spiced Lamb and Pine Nuts
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 ar
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Preheat Oven
Preheat the oven to 375°F (190°C).
- 2
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.
- 3
Season Shells
Brush the eggplant shells with olive oil and sprinkle with salt. Place them in a baking dish.
Preparing the Spiced Lamb Filling
- 1
Brown the Lamb
In a skillet over medium heat, cook the lamb until browned, about 5 minutes. Drain excess fat.
Tip: Avoid overcooking the lamb mixture as it will cook further in the oven.
- 2
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.
- 3
Finish Filling
Stir in the toasted pine nuts and parsley, and remove from heat.
Tip: 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.
How to Make Turkish Stuffed Eggplant with Spiced Lamb and Pine Nuts
Total time: 2 h · Yields 4 servings
- 1
Assembling the Dish
Fill the eggplant shells with the lamb mixture generously.
- 2
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.
- 3
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.
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