The spices of the Middle East are so accessible these days and give so much life to minced lamb. If you can, it’s best to keep whole spices and roast and grind them as needed, but if you know you just won’t go to that trouble try to buy them from a reliable source such as Herbie’s Spices that has such a high turnover they will always be fresh. If you like leftovers for lunch this dish is even better the next day as the flavours mature and meld together.
Ingredients
- 2 eggplants
- Sea salt flakes and freshly ground black pepper
- 1/3 cup (80 ml) extra virgin olive oil, plus extra for drizzling
- 2 small brown onions, finely chopped
- 1 tablespoon ras el hanout
- 2 tablespoons verjuice
- 500 g lamb mince
- 3 tablespoons chopped flat-leaf parsley
- 3 tablespoons chopped mint
- ½ cup (80 g) toasted pine nuts
- ½ cup (140 g) natural probiotic yoghurt, plus extra to serve
- Lemon juice, to taste
- Flat-leaf parsley or mint leaves, to serve
How to Make It
- Preheat the oven to 220°C (fan-forced). Line a baking tray with baking paper.
- Cut the eggplants in half lengthways. Score the flesh lightly. Season both sides with salt and drizzle with 1 tablespoon olive oil. Place on the tray, cut-side down, and roast for 20–30 minutes or until tender. Allow to cool slightly. Using a metal spoon, scoop out the eggplant flesh, leaving a 1 cm border. Finely chop the flesh and place the shells on the baking tray.
- Heat the remaining olive oil in a large saucepan over medium heat. Add the onion and cook for 8–10 minutes or until translucent. Add the ras el hanout and stir for 1–2 minutes, then add the verjuice and simmer until nearly evaporated.
- Meanwhile, heat a drizzle of olive oil in another saucepan over high heat. Add the lamb mince and cook, breaking up any lumps with a wooden spoon, for 12 minutes or until browned. Drain off the excess fat, then add the mince to the onion and combine well. Remove from the heat. Stir in the chopped herbs, eggplant flesh, pine nuts and yoghurt. Adjust the seasoning.
- Fill the eggplant shells with the mince mixture. Cover the tray with foil and bake for 10 minutes or until heated through. Serve topped with a dollop of extra yoghurt, a drizzle of olive oil, a squeeze of lemon juice and the parsley. Finish with a grinding of pepper.
