Stuffed Eggplant With Lamb and Pine Nuts

by Anne Maxfield on August 20, 2012

Serves 4
Prep time 20 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 30 minutes
Meal type Main Dish
The Accidental Locavore shares a recipe for eggplants stuffed with ground lamb and pine nuts. A delicious and easy main course meal with eggplant.


  • 4 one pound eggplants, halved lengthwise
  • 1 tablespoon olive oil, plus more for brushing the eggplants
  • salt and pepper to taste
  • 1 tablespoon ground cinnamon
  • 1-1/2 teaspoon ground cumin
  • 1-1/2 teaspoon paprika (I used smoked, but not hot)
  • 1 large onion, finely chopped
  • 1lb ground lamb
  • 3 tablespoons pine nuts
  • 2 teaspoons tomato paste (if you're smart you buy it in a tube)
  • 1/4 cup parsley, chopped (feel free to substitute mint)
  • 3 teaspoons sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon tamarind concentrate*
  • 1 cinnamon stick 1 1/2 inches long


Step 1
Preheat the oven to 425°. Arrange the eggplant halves in a large baking dish, cut side up. Brush with olive oil and season with salt and pepper. Bake in the oven about 20 minutes, until browned (mine took closer to 30 minutes).

Meanwhile, in a small bowl, mix the cinnamon, cumin and paprika together, set aside. In a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and half of the spice mix. Stir, cover and cook until the onion is soft, about 7 minutes.

Add the lamb and cook, breaking up the meat with a wooden spoon until no pink remains, about 4 minutes. Pour off all but 1 tablespoon of the fat. Stir in the pine nuts, tomato paste, half the parsley, 1 teaspoon of the sugar, salt and pepper to taste.

Spoon the lamb mixture onto the eggplants. In the bowl with the remaining spice mix, add the water, lemon juice, remaining sugar, salt and pepper. Stir to mix and pour into the baking dish around the eggplants. Add the cinnamon stick. Cover with foil and bake for 50 minutes, basting twice with the pan juices, until very tender.

Plate the eggplants, discard the cinnamon stick and pour the remaining juices over the eggplants. Garnish with the parsley, serve and enjoy!

Previous post:

Next post: