Recipe by Missy Wombat
A meat dish from the Lebanon, syria and Jordan area.
Top Review by Minerva49
I had to use larger eggplants so I increased the baking time and dribbled a small amount of water on the tomato puree on top of the eggplants to keep them moist. I used more of the spices than suggested but I still thought it was a bit bland. But my fiance liked it a lot, so I'll make it again, only next time I'll try using olive oil and a little more garlic.
- 12 small Japanese eggplants or 6 medium oval eggplants
- 1⁄4 cup samneh clarified butter or 1⁄4 cup oil
- 500 g finely ground lamb or 500 g ground beef
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 1⁄4 cup pine nuts
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄4 cup parsley, finely chopped
- fresh ground black pepper
- 1 cup tomato puree
- salt and pepper
- water (optional)
Directions See How It's Made
- Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
- Heat oil in a pan and brown the eggplants lightly on all sides.
- Remove to a plate.
- Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
- Add the pinenuts, spices, parsley and salt and pepper.
- Remove from heat.
- Cut a deep slit along one side of the eggplant and fill with meat mixture.
- Arrange in a baking dish and pour tomato puree on top.
- Season with salt and pepper and bake in a moderately hot oven for 30 minutes, adding water to dish during cooking if necessary and basting the eggplants occasionally.