Not a photogenic meal and I was worried that the eggplant would not survive the move. We served this Turkish style meal with Basmati rice.
This dish is a labor of love due to the long cook times, not a week day meal. The eggplant is cut in half and brushed with olive oil, salt, pepper and roasted for twenty minutes. While the eggplant cooks, saute an onion with cumin, paprika, and ground cinnamon. After cooking for eight minutes, add the lamb, pine nuts, parsley, tomato paste, sugar, salt and black pepper. After another eight minutes of cooking, the meat mixture is topped onto the eggplant. The entire dish is then cooked for one and a half hours.
We enjoyed this dish as it was something different. My husband did not think it had enough spices. We did not have tamarind paste and I am not sure if that was it. My husband also thought raisins would be a good addition to the dish.
3 Comments Add yours
Another tasty Yotam dish! I sure do love his Jerusalem cookbook, it is full of such great exotic recipes like this one. This dish is in fact a labor of love and sounds like the perfect dish to enjoy on a chilly lazy Sunday inside (like today). Love the crunchy addition of the pine nuts to add that texture pop!
Not photogenic, but I can imagine how flavorful this dish is with all the spices. Love anything Ottolenghi puts out!
I love eggplants and this looks good!