This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by way of Elran Shrefler at Azura Restaurant.
4 eggplants, halved lengthwise 1 tablespoon more-virgin olive oil, plus extra for brushing Salt Freshly ground pepper 1 tablespoon ground cinnamon 1 1/2 teaspoons floor cumin 1 1/2 teaspoons candy paprika 1 (big) onion, finely chopped 1 pound ground lamb three tablespoons pine nuts 2 teaspoons tomato paste 1/4 cup parsley, chopped 1 tablespoon sugar 1 tablespoon lemon juice, freshly squeezed 1 teaspoon tamarind listen 1 (1 half of-inch) cinnamon stick
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How to Make It
Preheat the oven to 425°. Arrange the eggplants in a massive baking dish, cut sides up. Brush with olive oil and season with salt and pepper. Bake in the upper 1/3 of the oven for approximately 20 minutes, till browned.
Meanwhile, in a small bowl, blend the cinnamon, cumin and paprika. In a massive skillet, warmness the 1 tablespoon of olive oil. Add the onion and half of of the spice aggregate, cover and cook dinner over mild warmness, stirring a few instances, till softened, about 7 minutes. Add the lamb and cook dinner, breaking apart the meat with a timber spoon, till no pink stays, about 4 minutes. Pour off all but 1 tablespoon of the fat inside the skillet. Stir in the pine nuts, tomato paste, half of the parsley and 1 teaspoon of the sugar and season the lamb with salt and pepper.
Spoon the filling onto the eggplants. In the small bowl with the remaining spices, combine half cup of water, the lemon juice, tamarind listen, ultimate 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish. Add the cinnamon stick and cover the dish with foil. Bake for about 50 minutes, basting twice with the pan juices, till very soft.
Transfer the eggplants to plates or a platter and discard the cinnamon stick. Pour the pan juices over the eggplants, sprinkle with the last parsley and serve.