Ingredients
- 2 large eggplants, halved
- 2 teaspoons kosher salt
For the filling
- 1 pound ground lamb
- 1 ½ onions, ½ grated and 1 finely chopped
- 4 garlic cloves, 2 grated and 2 finely minced
- ¼ cup mixed chopped fresh cilantro and parsley
- 2 teaspoons plus a pinch of kosher salt
- 1 tablespoon Merguez Spice Blend (Combine ¼ cup Aleppo pepper, 2 tablespoons fennel seed, 2 tablespoons ground cumin, and 1 tablespoon each ground cardamom, caraway seeds, and coriander seeds in a spice grinder or mortar and pestle and grind to a powder. Store in a covered jar.)
- 1 tablespoon canola oil
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 2 tablespoons tomato paste
- ½ cup crushed tomatoes
- ¼ cup pine nuts
- 1 cup tomato sauce
For the tomato sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- ½ teaspoon kosher salt
- 1 (15-ounce) can crushed tomatoes
Preparation
Step 1
Tomato Sauce Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic, salt and cook until the onion is translucent, then add the tomatoes. Reduce the heat to medium-low and cook, stirring, for 10 to 15 minutes. If you like your sauce extra smooth, let it cool slightly, the puree in a blender or food processor.
Step 2
Stuffed Eggplant Directions:
Preheat the oven to 400°F. Score the cut sides of the eggplant and salt well. Arrange cut side down on a baking sheet and roast for 20 minutes, or until tender. Cool slightly, then scoop the flesh into a bowl and mash. Set the skins aside.
MAKE THE FILLING: Mix together the lamb, grated onion and garlic, the fresh herbs, 2 teaspoons of the salt, and the spice blend in a bowl and set aside.
Heat the oil in a large skillet over medium-high heat. Add the bell peppers and a pinch of salt. Cook for 3 minutes, stirring constantly, then add the chopped onion and minced garlic and cook until translucent, about 8 more minutes. Add the meat mixture and cook for about 5 minutes, stirring to break up the meat. Add the tomato paste and crushed tomatoes. Mix well. Cook until the meat is no longer pink and the tomatoes have cooked down a bit, 3 to 5 minutes. Remove from the heat and stir in the mashed eggplant flesh.
Spoon the filling into the eggplant skins and top with pine nuts. Pour the tomato sauce into a baking dish. Place the stuffed eggplant on top. Bake until heated through and the pine nuts are toasted, about 10 minutes. Spoon the sauce over the eggplant and serve.
