Stuffed Eggplant with Lamb and Pine Nuts
This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi’s take on a dish made by Elran Shrefler at Azura Restaurant. Slideshow: Tasty Middle Eastern Recipes
September 2012
This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi’s take on a dish made by Elran Shrefler at Azura Restaurant. Slideshow: Tasty Middle Eastern Recipes
There is no mention of scooping the flesh out of the eggplant. So how do you fill it with the lamb mixture?
I followed the recipe exactly except substituting pistachios for pine nuts and it was wonderful. The only problem I had was that the eggplant was watery. I'm not sure whether I cooked it too long or what the problem was. Otherwise it's a keeper.