Roasted Eggplants Stuffed with Spiced Lamb, Mint Yogurt, and Lemon Pistachio Rice

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the eggplant halves on a baking sheet, score the flesh lightly, brush with 1 tbsp/15 ml olive oil, and season with 1/2 tsp salt and a little black pepper.

2. 2

   Roast the eggplants for 25 minutes at 220°C / 425°F until tender and browned around the edges.

3. 3

   Meanwhile, heat 1 tbsp/15 ml olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in 2 garlic cloves, cumin, cinnamon, and sweet paprika, and cook for 30 seconds.

4. 4

   Add the ground lamb, breaking it up with a spoon, and cook for 6 to 8 minutes until no longer pink. Add the crushed tomato, 1/2 tsp salt, and black pepper. Cook for 5 minutes over medium heat until the filling is juicy but thick. Stir in half of the chopped parsley.

5. 5

   In a saucepan, heat 1 tbsp/15 ml olive oil over medium heat. Add the remaining garlic clove and the basmati rice, stirring for 1 minute. Pour in the chicken stock or water, add a pinch of salt and the lemon zest. Bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and let rest for 5 minutes. Fluff with a fork, then mix in the pistachios and the remaining parsley.

6. 6

   In a bowl, mix the Greek yogurt with the fresh mint, lemon juice, a pinch of salt, and black pepper to make the sauce.

7. 7

   Remove the eggplants from the oven and, using a spoon, gently press the flesh to create space without breaking the skin. Fill each half with the lamb mixture.

8. 8

   Return the stuffed eggplants to the oven and bake for 10 more minutes at 220°C / 425°F so the filling sets and heats through.

9. 9

   Serve each portion with the lemon pistachio rice and a generous spoonful of mint yogurt on top or on the side.