Turkish Eggplant Stuffed with Lamb & Walnuts
Turkish Eggplant Stuffed with Lamb & Walnuts
In this recipe, eggplant is the star, with lamb an important supporting player. Some versions of eggplant stuffed with meat are found throughout Greece, Turkey, and the Middle East. I added walnuts to my version to increase the health benefits of this dish. Pomegranate molasses is available at Middle Eastern markets. Or you can make it yourself by simmering pomegranate juice over medium heat until it thickens to the consistency of syrup. It’s very tangy and lends a wonderful depth to many dishes.
Benefits
Eggplant contains gut-healthy fiber and cancer-fighting anthocyanins. Pomegranates are full of antioxidants and anthocyanins. Lamb is full of protein and B vitamins for building muscle and energy on a cellular level. Walnuts provide heart-healthy omega-3 fatty acids and beta-sitosterol, a steroid that may reduce an enlarged prostate and may lower cholesterol levels. It’s also gluten-free.
Serves 4
Ingredients
2 large eggplants
¼ cup extra-virgin olive oil, divided
1 large onion, diced
3 tsp. minced garlic
1 lb. ground lamb
1 cup toasted walnuts, coarsely chopped (or whole toasted pine nuts)
1 tsp. ground cumin
1 tsp. sea salt
½ tsp. ground turmeric
¼ tsp. cardamom
¼ tsp. freshly ground black pepper
⅓ cup pomegranate molasses
½ cup chopped fresh parsley, as garnish
Procedure
1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Cut the eggplants in half lengthwise. Score the cut side (into a diamond grid) of each half, making sure not to pierce the skin.
3. Brush the eggplants with 2–4 Tbs. oil, place them on the baking sheet, and roast for 30–40 minutes or until tender. When slightly cooled, scoop out just enough of the flesh to create a small indentation. Keep the eggplant halves warm.
4. Make the lamb and walnuts: While the eggplants are roasting, heat a skillet over medium heat. Warm 2 Tbs. oil, then add the onions and sauté for 2–5 minutes or until translucent. Add the garlic and sauté for about 30 seconds or until fragrant. Add the ground lamb and cook for 7–10 minutes or until the meat is golden brown and fully browned. Stir in the walnuts, cumin, turmeric, cardamom, salt, and pepper until well incorporated. Fold in the scooped-out eggplant and the pomegranate molasses and cook for 5 more minutes.
5. To serve, top the eggplant halves with the lamb and walnut mixture. Garnish with the parsley.
