Mediterranean Eggplants Stuffed with Lamb, Thyme Bulgur and Roasted Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the halved eggplants on a baking tray, score the flesh lightly, brush with 2 tablespoons olive oil, season with half of the salt and some black pepper, and roast for 25 minutes until tender.

2. 2

   Meanwhile, place the bulgur in a bowl with the hot water and a pinch of salt. Cover and let stand for 12 minutes. Then fluff with a fork.

3. 3

   In a large skillet, toast the pine nuts over medium heat for 2 to 3 minutes, stirring, until golden. Remove and set aside.

4. 4

   In the same skillet, heat 1 tablespoon olive oil. Add the onion and cook for 4 minutes. Stir in the garlic, ground cumin, sweet paprika, and ground cinnamon, and cook 1 minute more.

5. 5

   Add the ground lamb, breaking it up with a spoon, and cook for 6 to 8 minutes until browned. Add the tomato paste, cherry tomatoes, and green olives, and cook 3 minutes more.

6. 6

   Stir in the soaked bulgur, half of the fresh parsley, half of the fresh thyme, 1 tablespoon lemon juice, zest of half the lemon, the remaining salt, and black pepper to taste. Mix well and cook for 2 minutes. Remove from the heat.

7. 7

   Take the eggplants out of the oven and reduce the temperature to 200 °C / 400 °F. Using a spoon, scoop out some of the flesh, leaving a border so they hold their shape. Chop the scooped flesh and fold it into the lamb filling.

8. 8

   Fill the eggplants with the mixture, pressing it in lightly, and return them to the tray. Bake for 15 minutes at 200 °C / 400 °F.

9. 9

   While they bake, make the sauce. In a bowl, mix the tahini, Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 2 to 3 tablespoons water if needed to loosen, the remaining fresh thyme, and a pinch of black pepper until smooth and creamy.

10. 10

    Serve the eggplants hot with the tahini sauce spooned over or on the side. Finish with the remaining fresh parsley, the toasted pine nuts, and a little lemon zest.