Moroccan Spiced Lamb Stuffed Eggplants
Step out of your culinary comfort zone this Week 19 with a dinner that brings the vibrant streets of Marrakech straight to your table. These tender, roasted eggplants are generously filled with aromatic spiced lamb, topped with jewel-like pomegranate seeds, and finished with a creamy tahini drizzle for a truly thrilling flavor experience.
Ingredienser
- Large eggplants2 pcs
- Olive oil3 tbsp
- Ground lamb400 g
- Yellow onion1 pc
- Garlic cloves3 pcs
- Ras el Hanout spice blend2 tbsp
- Tomato paste2 tbsp
- Beef broth100 ml
- Tahini3 tbsp
- Lemon juice1 tbsp
- Pomegranate seeds0.5 cup
- Fresh mint leaves1 handful
Gör så här
Preheat your oven to 200°C (400°F). Halve the eggplants lengthwise and score the flesh in a crosshatch pattern. Brush generously with 2 tablespoons of olive oil, season with salt, and roast for 30 minutes until soft and golden.
While the eggplants roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ground lamb to the skillet. Cook until the meat is completely browned, breaking it apart with a wooden spoon as it cooks.
Stir the Ras el Hanout and tomato paste into the lamb mixture. Cook for another 2 minutes until the spices release their fragrant oils, then pour in the beef broth. Let it simmer for 5-7 minutes until the liquid reduces into a thick sauce.
Remove the eggplants from the oven and gently press down the soft centers to create a bowl shape. Spoon the lamb filling generously into each eggplant half. Return to the oven and bake for 10 more minutes.
Whisk the tahini with the lemon juice and a splash of warm water until smooth and drizzle-friendly. Top the hot stuffed eggplants with the tahini sauce, fresh pomegranate seeds, and torn mint leaves.