Stuffed Eggplant with Lamb and Walnuts
Stuffed Eggplant with Walnuts and Lamb is a family favorite. Juicy eggplants are roasted to perfection, topped with spicy lamb and crunchy walnuts. It's the perfect combination of flavors!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large Eggplants
- 1/4 cup Olive Oil
- 1 large Onion (Diced)
- 4 cloves Garlic (Minced)
- 1 lb Ground Lamb
- 1 cup Walnuts (Chopped)
- 1/2 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Turmeric
- 1/2 tsp Black Pepper
- 1/3 cup Pomegranate Molasses (See Notes)
- 1/3 cup Parsley (Chopped)
Instructions
- 1
Preheat the oven to 375 F. Line a baking sheet with aluminum foil. Coat with non stick spray.
- 2
Cut the eggplants in halves lengthwise. Cut diamonds into each eggplant half, make sure not to pierce into the eggplant skin.
- 3
Brush the eggplants with olive oil. Place them on a baking sheet and bake for 30 to 40 minutes until they're cooked.
- 4
Meanwhile, heat a pan over medium heat and pour the 2 tablespoons olive oil into the pan. Saute onion until translucent. Add in garlic and cook for two minutes.
- 5
Add in ground lamb and cook until the meat is golden brown and fully cooked.
- 6
Add in walnuts, cumin, turmeric, salt and pepper. Stir well until everything is incorporated.
- 7
Mix in the pomegranate molasses. Cook for 5 minutes.
- 8
Top the roasted eggplants with the lamb and walnut mixture. Add some parsley. Serve immediately.