There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – SeductionMeals.com . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
Lamb Dishes

Stuffed Eggplant with Lamb and Pinenuts

1 39

lamb stuffed eggplant

After visiting Turkey a few years back – this was the first dish I experienced. I knew right then and there this was going to be a special culinary journey. Every city I visited had a special memorable meal. This one represents Istanbul, Roasted eggplant halves stuffed with a warmly spiced lamb stuffing made with cumin, paprika, cinnamon, sauteed onions, pine nuts and tomato paste. Add to that amazing line up that the eggplant lamb combo bastes in a tangy lemon, tamarind, cinnamon and sugar broth, and your senses will be on over drive. 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!

lamb stuffed eggplant

lamb stuffed eggplant

In my never-ending love of the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamini – their recipe made me once again experience that Turkish magic. I served this meal with a luscious salad, however you can pair this with basmati rice, bread or a pickled turnip and beet side dish – as suggested by the authors.

Seduction Meals Salad

Stuffed Eggplant with Lamb and Pine Nuts

Ingredients

  • 4 medium aubergines (about 1.2kg), halved lengthways (I scored the eggplant to allow the liquids to evaporate)*
  • 6 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tbsp ground cinnamon
  • 2 medium onions (340g in total), finely chopped
  • 500g minced lamb
  • 50g pine nuts
  • 20g flat-leaf parsley, chopped
  • 2 tsp tomato purée
  • 3 tsp superfine sugar
  • 150 ml water
  • 1 1/2 tbsp lemon juice
  • 1 tsp tamarind paste
  • 4 cinnamon sticks
  • salt and black pepper

* A trick I learned from the many eggplant recipes in all of their cookbooks

Directions

  1. Preheat the oven to 425°.
  2. Place the eggplant halves, skin-side down, in a roasting pan large enough to accommodate them snugly. Brush the flesh with 4 tbsp of the olive oil and season with 1 tsp salt and plenty of black pepper. Roast for about 20 minutes, until golden brown. Remove from the oven and allow to cool slightly.
  3. While the eggplants are cooking, you can start making the stuffing by heating the remaining 2 tbsp olive oil in a large frying pan. Mix together cumin, paprika and ground cinnamon and add half of this spice mix to the pan, along with the onions. Cook over medium-high heat for about 8 minutes, stirring often, before adding the lamb, pine nuts, parsley, tomato paste, 1 tsp of the sugar, 1 tsp salt and some black pepper. Continue to cook and stir for another 8 minutes, until the meat is cooked.
  4. Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, the remaining 2 tsp sugar, the cinnamon sticks, and 1/2 tsp salt; mix well.
  5. Reduce the oven temperature to 375 F. Pour the spice mix into the bottom of the eggplant roasting pan. Spoon the lamb mixture on top of each eggplant. Cover the pan tightly with aluminum foil, return to the oven and roast for 1 1/2 hours, by which point the eggplants should be completely soft and the sauce thick; twice during the cooking, remove the foil and baste the eggplants with the sauce, adding some water if the sauce dries out. Serve warm, not hot, or at room temperature.

Tips: Working with Tamarind Paste

The Kitchen: How to Use Tamarind

LiveStrong.com: The Difference Between Tamarind Pulp and Tamarind Paste

 

Related Posts

About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

1 Comment

  1. Prediksi Togel Singapura October 28, 2016 at 10:17 pm -  Reply

    Thank you for the recipe. I really love it!

Leave a reply

Your email address will not be published. Required fields are marked *

captcha

Please enter the CAPTCHA text

About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

FEATURED VIDEO

Archives

Like us on Facebook

Follow us on Twitter

GET IN TOUCH

If you need to get hold of us, just send an email and we’ll be sure to get back to you. And let us know if you want to be added to our mailing list.





captcha

Life is not measured by the number of breaths we take but by the moments that take our breath away.