Moroccan Spiced Lamb Stuffed Eggplant
Elevate your weeknight dining with this vibrant and exotic dish, handpicked as our Week 20 favorite. Tender roasted eggplants are generously filled with aromatic, Moroccan-spiced ground lamb, then finished with a refreshing tahini-mint drizzle. It is a perfect blend of savory, earthy, and fresh flavors that promises a truly exciting dinner experience.
Ingredienser
- Large eggplants2 pcs
- Ground lamb500 g
- Olive oil3 tbsp
- Yellow onion1 pc
- Garlic cloves3 pcs
- Ras el Hanout1.5 tbsp
- Tomato paste2 tbsp
- Pine nuts50 g
- Tahini4 tbsp
- Lemon juice2 tbsp
- Fresh mint1 handful
Gör så här
Preheat your oven to 200 degrees Celsius. Halve the eggplants lengthwise, score the flesh in a crosshatch pattern, drizzle with 2 tablespoons of olive oil, and season with salt. Roast for 30 minutes until soft and golden.
While the eggplants are roasting, place the pine nuts in a dry skillet over medium heat. Toast them stirring frequently until they are golden brown and fragrant. Remove from the pan and set aside.
In a large pan, saute the diced onion and minced garlic in the remaining olive oil until translucent. Add the ground lamb and cook until browned. Stir in the Ras el Hanout, tomato paste, and half a cup of water. Let it simmer until the sauce thickens and coats the meat.
In a small bowl, whisk together the tahini, lemon juice, a pinch of salt, and a splash of warm water until you achieve a smooth, pourable consistency.
Remove the eggplants from the oven and press the flesh down gently to create a well. Spoon the warm lamb mixture generously into each eggplant half. Garnish with the toasted pine nuts, fresh mint leaves, and finish with a heavy drizzle of the tahini sauce.