Lamb-Stuffed Eggplant with Pomegranate Molasses
Savor the flavors of the Mediterranean with this lamb-stuffed eggplant dish. A high-protein meal perfect for autumn, it combines savory lamb with a hint of sweetness from pomegranate molasses. The addition of specialty ingredients like Aleppo pepper and artisanal olive oil elevates the dish to gourmet status.
Ingredients
- Medium eggplants, halved lengthwise
- Extra-virgin olive oil
- Ground lamb
- Red onion, finely chopped
- Garlic cloves, minced
- Aleppo pepper
- Ground cinnamon
- Tomato paste
- Pomegranate molasses
- Chopped fresh parsley
- Pine nuts, toasted
- Salt
- Black pepper
- Water
Method
- Preheat the oven to 375°F (190°C).
- Scoop out the flesh from each eggplant half, leaving about a 1/4-inch shell. Chop the flesh and set aside.
- Brush the eggplant shells with 1 tablespoon of olive oil and place them in a baking dish. Bake for 20 minutes until slightly softened.
- Heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
- Increase heat to medium-high and add the lamb, cooking until browned. Stir in Aleppo pepper, cinnamon, and tomato paste. Cook for another 3 minutes.
- Add the chopped eggplant flesh and water to the skillet. Simmer until the mixture is thickened, about 15 minutes. Stir in pomegranate molasses, parsley, pine nuts, salt, and black pepper.
- Fill each eggplant shell with the lamb mixture, pressing down to pack it tightly. Return to the oven and bake for an additional 30 minutes.
- Remove from oven and let rest for a few minutes before serving. Garnish with additional parsley if desired.