Stuffed Eggplant with Lamb & Pine NutsFeatured by Hug Cellars in the Pinot Noir Wine Club.
The best part of this eggplant dish is that it is just as good served hot or cold. And it goes without saying the next day the flavor is even better! Serve with your favorite Pinot Noir from one of our monthly wine clubs, the Pinot is as good the next day too!Yield: 2
Prep Time: 30 Minutes
Cook Time: 30 Minutes
• 1 medium eggplant, halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon ground cinnamon
• 1/2 large yellow onion, finely chopped
• 1/4 lb ground lamb
• 2 tablespoons pine nuts
• 2 tablespoons chopped flat leaf parsley
• 1 teaspoon tomato paste
• 1 teaspoon granulated sugar, divided
• 1/2 cup water
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon tamarind paste
• 1 cinnamon stick
• salt, pepper
Preheat oven to 425. Place eggplant halves, skin side down, in an ovenproof pan. Brush the outside of the eggplant with half the olive oil and season with 1/4 teaspoons salt and plenty of black pepper. Bake for 20 minutes, until the top of the eggplant is golden brown. Remove from oven and allow to cool slightly in the pan.
Reduce the oven temperature to 375 after removing the pan of eggplant. While the eggplant rest, start the stuffing: heat the remaining olive oil in a frying pan. Mix the cumin, paprika, and ground cinnamon together and add half the mixed spices to the pan, along with the onions. Cook on medium for about 8 minutes, stirring often, add the lamb, pine nuts, parsley, tomato paste, 1/2 teaspoons of the sugar, 1/4 teaspoons salt, and black pepper to taste. Continue cooking and stir another 8 minutes to cook the meat through. Serve with Apple Gorgonzola Spinach salad and your favorite Pinot.