Baked Eggplant with Lamb and Walnut Sauce

Name: Baked Eggplant with Lamb and Walnut Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps janissary spice (recipe to follow); 1 Tbsp pomegranate molasses, or balsamic vinegar; 794 grams tomatoes; 1 teaspoons cumin seeds, divided; 2 mediums Italian eggplant; 4 servings Fresh chopped mint, for garnish; 4 cloves garlic, minced; 454 grams ground lamb; 2 Tbsps olive oil; 3 Tbsps dried oregano; 3 long hot peppers (see note), finely chopped; 1 medium red onion, finely chopped; 2 teaspoons sumac, or to taste; 355 milliliters chopped walnuts

Need a gluten free, dairy free, and whole 30 main course? Baked Eggplant with Lamb and Walnut Sauce could be an excellent recipe to try. This recipe makes 4 servings with 858 calories, 33g of protein, and 64g of fat each. This recipe covers 50% of your daily requirements of vitamins and minerals. A mixture of ground lamb, canned tomatoes, cumin seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the spice mix you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat oil in a large sauté pan or Dutch oven on medium, then add onions, long hot peppers, and garlic. Cook, stirring frequently, until vegetables soften, about 5 minutes. Increase heat slightly and add janissary spice and 1/2 teaspoon cumin, stir to combine, and cook for 30 seconds.

Ingredients you will need

Chili Pepper

Vegetable

Garlic

Onion

Cumin

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Add walnuts and cook for 1 to 2 minutes, or until they begin to toast and brown.

Ingredients you will need

Walnuts

Toast

Increase heat slightly, add some more olive oil if pan looks dry, and add lamb. Lamb should brown but not sear. Season with a couple generous pinches of salt, and break up large clumps with a wooden spoon and cook until lamb is lightly browned.

Ingredients you will need

Olive Oil

Lamb

Salt

Equipment you will use

Wooden Spoon

Frying Pan

Add tomatoes, stir to combine, and bring to a boil. Reduce to a simmer and cook, covered, for 45 minutes, or until lamb is very tender. Before serving, check for seasoning and stir in pomegranate molasses and remaining 1/4 teaspoon of cumin seed.

Ingredients you will need

Pomegranate Molasses

Cumin Seeds

Seasoning

Tomato

Lamb

Heat oven to 375°F.

Equipment you will use

Oven

Cut eggplant in half lengthwise, leaving stems intact.

Ingredients you will need

Eggplant

Drizzle some olive oil on baking sheet. Season cut sides of eggplant with several pinches of salt, then place cut side down on baking sheet and spread oil to an even film. Season skin sides of eggplant and drizzle with more olive oil.

Ingredients you will need

Olive Oil

Eggplant

Spread

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Bake for 30 minutes, or until skins are wrinkled and eggplant offers no resistance to a knife. Carefully flip eggplant over with tongs or a long, thin offset spatula, so cut sides point up. Broil until cut sides are well browned, just a couple minutes.

Ingredients you will need

Eggplant

Equipment you will use

Offset Spatula

Oven

Knife

Tongs

To serve, spread some lamb and walnut sauce on a serving platter. Arrange eggplant cut side up, then top with remaining sauce.

Ingredients you will need

Eggplant

Sauce

Walnuts

Lamb

Garnish with freshly chopped mint leaves.

Ingredients you will need

Mint

Combine chile and oregano in an airtight bag or jar. If using whole chiles, remove seeds before grinding.

Ingredients you will need

Oregano

Chili Pepper

Seeds

Add sumac in small increments; spice mix should not taste sour or tart, but should have a slight piquancy. Sweeter chiles will require more sumac than spicier varieties. Store tightly sealed in a cool, dark place. Recipe makes about 1/2 cup; use within 3 months.

Ingredients you will need

Seasoning Mix

Chili Pepper

Sumac