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Stuffed aubergine with lamb and pine nuts – Ottolenghi

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These stuffed aubergine with lamb and pine nuts have become a regular Ottolenghi dish for me …..deliciously hearty and best served with some bread or simple rice and some pickles on the side.

4 medium aubergines ( about 1.2kg) halved lengthways
6tbsp olive oil
11/2 tsp ground cumin
11/2 tbsp sweet paprika
1 tbsp ground cinnamon
2 medium onion finely chopped
500g minced lamb
50g pine nuts
20g flat leaf parsley, chopped
2 tsp tomato puree
3 tsp caster sugar
150ml water
1/2tbsp lemon juice
1 tsp tamarind paste
4 cinnamon sticks
salt and black pepper

Preheat the oven to 220C/200C of FAN/GAS Mark 7

Place the aubergine halves, skin-siddown, in a roasting tin large enough to accommodate them snugly. Brush the flesh with 4 large enough to accommodate them snugly. Brush the flesh with 4 tablespoons of the olive oil and season with 1 teaspoon of salt and plenty of black pepper. Roast for about 20 minutes, until golden brown. Remove from the oven and allow to cool slightly

While the aubergines are cooking, you can start making the stuffing by heating up the remaining olive oil in a large frying pan. Mis together the cumin, paprika and ground cinnamon and add half of this spice mix to the pan, along with the onion. Cook on a medium-high heat for about 8 minutes, stirring often, before adding the lamb, pine nuts, parsley tomato puree, 1 teaspoon of the sugar, 1 teaspoon of salt and some black pepper. Continue to cook and stir for another 8 minutes, until the meat is cooked.

Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, remaining sugar cinnamon sticks and 1/2 teaspoon of salt; mix well.Reduce the oven temperature to 195C/175 Fan/Gas Mark 51/2 Pour the spice mix into the bottom of the aubergine roasting tin. Spoon the lamb mixture on the top of each aubergine. cover the tin tightly with foil, return to the oven and roast for 1 hour and 30 minutes, by which point the aubergines should be completely soft and the sauce thick; twice through the cooking, remove the foil and baste the aubergines with the sauce, adding some water if the sauce dries out. Serve warm, not hot, or at room temperature.

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Comments 1

  1. Somehow Mr Ottolenghi and Lorrie Graham turn aubergine – not a favourite of mine – into a wonderful meal. A wonderful magic in my view !

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