If you’re looking for a flavorful, satisfying and versatile dish that combines the rich taste of lamb with the nutty crunch of pine nuts, then this stuffed aubergine recipe is for you.  I first made it based on a recipe in Ottolonghi’s Jerusalem cookbook, one of my all time favorites.  It’s a delightful dish that brings together Middle Eastern flavors, offering a perfect balance of savory and sweet. Ground lamb can be difficult to find and not to everyone’s taste (but it is delicious in this recipe) so try this with ground beef, pork, chicken or a mix of beef & veal – all work really well.

This is a make-ahead recipe, it’s origins are in street-food that is traditionally made early in the morning and then served all day.  If I am making ahead, I keep it covered with foil and then just warm through before serving, it is best served warm or room temperature, not baking hot.  

Why Choose Aubergine?

Aubergines, also known as eggplants, are incredibly versatile. They absorb flavors beautifully and have a unique texture that makes them a wonderful base for stuffing. Plus, they are low in calories and high in fiber, making them a healthy choice for any meal. Their mild flavor complements bold ingredients like lamb and pine nuts, creating a harmony of tastes in every bite.

Ingredients You’ll Need

Before you start cooking, gather all the ingredients to make this process smooth and enjoyable. Here’s what you’ll need:

• 2 large aubergines (eggplants)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 250g ground lamb or other ground meat.
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 2 teaspoon caster sugar
• Salt and pepper to taste
• 50g pine nuts, toasted
• 50g raisins
• 2 tablespoons tomato paste
• 200ml vegetable stock
• Fresh parsley, chopped, for garnish

Optional Ingredients

For an added touch, you might consider including:

• A sprinkle of feta cheese for tanginess
• A dash of lemon juice for extra freshness

Preparing the Aubergines

1. Preheat your oven to 180°C (350°F). This ensures that your aubergines will cook evenly.
2. Slice the aubergines in half lengthwise.
3. Brush the aubergines with a tablespoon of olive oil and place them on a baking tray. Bake them in the preheated oven for 20 minutes or until they begin to soften and brown.

Preparing the Filling

While the aubergines are baking, make the lamb and pine nut filling.

1. Heat the remaining olive oil in a pan over medium heat. Add the chopped onion and cook until it becomes translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the ground lamb, breaking it up with a spoon. Cook until browned all over.
4. Add the cinnamon, cumin, paprika, salt, and pepper and 1 teaspoon of the caster sugar. Cook for about 5 minutes.
5. Mix in the pine nuts, raisins, and tomato paste. Stir well to combine all the ingredients.
6. Mix the stock with 1 teaspoon of caster sugar. (or sometimes I use water mixed with 1 teaspoon of tamarind paste and 1 teaspoon of sugar).

Assembling the Dish

1. Remove the aubergine from the oven. Carefully spoon the lamb mixture onto each aubergine.  The aubergines should be packed tightly into the pan.
2. Pour the liquid into the bottom of the pan.
3. Cover tightly with foil, reduce the oven temp to 195/175 fanC and roast for 1 hour 30 mins.
4. Garnish with fresh parsley before serving. If you opted for feta cheese, sprinkle it on top just before the final bake for a creamy finish.

Serving Suggestions

Serve warm or at room temperature.This stuffed aubergine dish is a meal on its own, but you can enhance your dining experience with a few complementary sides:

• A simple green salad with a lemon vinaigrette
• Warm pita bread to scoop up the filling
• A dollop of yogurt with a sprinkle of mint for a cooling contrast

Variations to Try

One of the joys of cooking is experimenting with flavors and textures. Here are a few variations you might consider:

Vegetarian Option

Substitute the lamb with a mixture of chickpeas and mushrooms for a vegetarian-friendly version that still offers plenty of flavor and protein.

Spicy Twist

Add a teaspoon of harissa paste or a pinch of red pepper flakes to the filling for a spicy kick.

Nutty Enhancement

Swap pine nuts for chopped almonds or walnuts if you prefer a different nutty flavor.

Tips for Success

• Choose firm aubergines: This ensures that they hold up well during baking and stuffing.
• Toast the pine nuts: This step enhances their flavor and adds a delightful crunch to the filling.
• Adjust seasonings to taste: Feel free to tweak the spices according to your preferences.

Conclusion

Stuffed aubergine with lamb and pine nuts is a dish that brings warmth and richness to your table. It’s a celebration of flavors that are both exotic and comforting. By following this recipe, you’ll create a meal that’s not only delicious but also visually appealing, impressing your family and friends. Give it a try, and enjoy the wonderful blend of tastes and textures that this baked eggplant dish offers.

Happy cooking!