Velvety, slow-roasted aubergines—charred at the edges and meltingly soft within—serve as the perfect base for a generous topping of fragrant, spiced lamb. The lamb is gently cooked with a medley of aromatic Middle Eastern spices, including cumin, cinnamon, coriander, and allspice, along with garlic, onion, and a hint of chili for warmth.
As the flavors meld together, the rich, savory meat nestles into the aubergine halves, creating a dish that is both comforting and bold. Finished with a scattering of fresh herbs like mint and parsley, a drizzle of tangy yogurt or tahini sauce, and perhaps a handful of toasted pine nuts for crunch, this Middle Eastern-inspired supper is an inviting and deeply satisfying meal—perfect for sharing on a cozy evening.
ingredient list- stuffed aubergine with lamb and pine nuts!
At first glance, the list of ingredients might seem a little long—but trust me when I say that every single item plays an important role in building layers of flavour that come together in the most delicious and satisfying way. Each spice, herb, and pantry staple works in harmony to create a vibrant, mouthwatering dish that’s full of character and warmth. Don’t let the ingredient count fool you—this recipe is surprisingly quick to prepare, incredibly easy to follow, and absolutely perfect for cooks of any level, from beginner to seasoned home chef.
Best of all, every ingredient is budget-friendly, easy to find at your local supermarket, and simple to work with—proving that you don’t need anything fancy to make something truly special. It’s the kind of recipe that delivers maximum flavour with minimum fuss, making it a perfect go-to for busy weeknights or casual dinners with friends.
Ingredient list for the stuffed aubergine;
Four medium aubergines, cut in half lengthwise (approximately 1.2 kg/2 lb 7 oz)
Six tablespoons of olive oil
One-half teaspoon of ground cumin
1½ tablespoons of sweet paprika
Ground cinnamon, 1 tablespoon
Two medium onions, coarsely chopped (340g/12oz total).
500g/1lb Two ounces of lamb mince
50g (1¾ oz) of pine nuts
20g/¾oz of chopped flatleaf parsley
Two teaspoons of tomato purée
One tablespoon of caster sugar
One-half tablespoon of lemon juice
Tamarind paste, 1 teaspoon
Four sticks of cinnamon
freshly ground black pepper and salt
One sourdough loaf, ready to serve (optional)
Ingredient list for the tahini dressing;
4½ ounces (125g) of natural yoghurt
50g (1¾oz) of tahini
One clove of garlic, cut finely
Two teaspoons of lemon juice
One tiny bunch of coriander, freshly ground black pepper, and chopped salt
stuffed aubergine with lamb and pine nuts- step by step instruction method!
Step 1
The oven should be preheated to 220C/200C Fan/Gas 7. Preheat the oven and carefully place the halved aubergines, skin-side down, into a roasting tin just large enough to hold them snugly—this helps them roast evenly and keeps them from drying out. Generously brush the exposed flesh with about 4 tablespoons of olive oil, allowing it to soak in and enhance the richness of the vegetable as it roasts. Sprinkle over 1 teaspoon of salt and a good grind of black pepper, making sure each half is well-seasoned.
Step 2
Transfer the tin to the oven and roast for approximately 20 minutes, or until the aubergine flesh is tender and golden-brown around the edges, with a slight caramelised sheen. Once done, remove the tin from the oven and let the aubergines cool slightly in the tin—they’ll continue to soften a little as they rest, becoming beautifully melt-in-the-mouth!
Step 3
While the aubergines are roasting in the oven, you can begin preparing the savoury lamb stuffing that will transform this dish into a flavour-packed meal. Pour the remaining olive oil into a large, heavy-based frying pan and place it over medium heat. Allow the oil to warm gently until it shimmers slightly—this ensures your aromatics and spices will sizzle as soon as they hit the pan, releasing their full depth of flavour. This is the foundation of the filling, so take your time and build the flavour gradually as the rest of the dish comes together.
Step 4
In a small bowl, combine the ground cumin, smoked paprika, and ground cinnamon—this warm, fragrant spice blend will serve as the aromatic backbone of the dish. Once mixed, sprinkle half of the spice mixture into the hot pan with the oil, allowing it to toast gently for a few seconds to awaken the flavours. Immediately add the finely chopped onion, stirring well to coat it in the spiced oil. Let the onion cook over medium-high heat for around 8 minutes, stirring frequently, until it becomes soft, golden, and deeply fragrant.
Step 5
Next, add the lamb mince to the pan, breaking it up with a spoon as it cooks so it browns evenly. Stir in the pine nuts for a subtle crunch, the chopped parsley for freshness, and the tomato purée for richness and depth. Add 1 teaspoon of sugar to balance the acidity, 1 teaspoon of salt, and a good grind of black pepper to round out the seasoning. Continue to cook the mixture for another 8 minutes, stirring often, until the lamb is browned, juicy, and infused with all those bold, warming spices. The mixture should be thick, glossy, and full of irresistible aroma—ready to be spooned onto the roasted aubergines.
Step 6
In a medium mixing bowl, combine the remaining half of the spice mix you set aside earlier. To this, pour in 150ml (or ¼ pint) of water, which will help carry the spices and aromatics into every corner of the dish as it bakes. Add a generous squeeze of fresh lemon juice for a bright, zesty lift, followed by a spoonful of tamarind paste—this will introduce a subtle tangy-sweet depth that perfectly balances the richness of the lamb.
Step 7
Stir in the remaining teaspoon of sugar to gently round out the acidity, and finally, drop in the cinnamon sticks, which will slowly infuse the mixture with their warm, woody fragrance as the dish continues to cook. Give everything a good stir until the ingredients are well combined, forming a fragrant, spiced liquid that will act as the base for a rich, flavourful finish.
Step 8
Preheat the oven to 195°C/175°C (fan/gas 5½). Fill the bottom of the aubergine roasting tin with the spice mixture. Top each aubergine with a spoonful of the lamb mixture. Tightly cover the tin with kitchen foil, put it back in the oven, and roast it for one and a half hours. By then, the aubergines should be tender and the sauce should be rich. Remove the kitchen foil and baste the aubergines with the sauce twice during the cooking process. If the sauce dries out, add a little water.
In the meantime, combine all the ingredients for the tahini dressing in a bowl with two tablespoons of water, half a teaspoon of salt, and a pinch of black pepper. Pour the tahini over the aubergine that is heated, but not hot or room temperature. To finish, sprinkle with coriander. Accompany it with sourdough.
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