Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and Sami Tamimi
Ingredients to serve 4
4 medium aubergines (about 1.2kg), halved lengthways
6 tablespoons olive oil
1 teaspoon ground cumin
One and a half tablespoons sweet paprika
One and a half tablespoons ground cinnamon
2 medium onions (340g in total), finely chopped
500g minced lamb
50g pine nuts
20g flat-leaf parsley, chopped
2 teaspoons tomato purée
3 teaspoons caster sugar
One and a half tablespoons lemon juice
1 teaspoon tamarind paste
4 cinnamon sticks
Salt and black pepper
Preheat the oven to 220C/200C fan/gas mark 7. Place the aubergine halves, skin-side down, in a roasting tin large enough to accommodate them snugly. Brush the flesh with 4 tablespoons of the olive oil and season with 1 teaspoon of salt and plenty of black pepper. Roast for about 20 minutes, until golden brown. Remove from the oven and allow to cool slightly.
While the aubergines are cooking, you can start making the stuffing by heating the remaining olive oil in a large frying pan. Mix the cumin, paprika and ground cinnamon and add half of this spice mix to the pan, along with the onion. Cook on a medium-high heat for about 8 minutes, stirring often, before adding the lamb, pine nuts, parsley, tomato purée, 1 teaspoon of the sugar, 1 teaspoon of salt and some black pepper. Continue to cook and stir for another 8 minutes, until the meat is cooked. Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, remaining sugar, cinnamon sticks and half a teaspoon of salt; mix well.
Reduce the oven temperature to 195C/175C fan/gas mark 5 and a half. Pour the spice mix into the bottom of the aubergine roasting tin. Spoon the lamb mixture on top of each aubergine. Cover the tin tightly with foil, return to the oven and roast for 1 hour 30 minutes, by which point the aubergines should be completely soft and the sauce thick; twice through the cooking, remove the foil and baste the aubergines with the sauce, adding some water if the sauce dries out. Serve warm, not hot, or at room temperature.
Taken from 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi (Ebury Press, £27). Photograph by Jonathan Lovekin
Life & Style blogs
Who is Teresa Fidalgo? Debunking the fake ghost story that's got Instagram spooked
The 10 Best Scotch Whiskies
Scottish salmon sales leap as Asia develops a taste
Grim second life of the 'breastaurant': The oft-loathed sector is booming in the States thanks to Hooters, Twin Peaks and Tilted Kilt
Health: When masturbation can be fatal: The practice of auto-erotic asphyxia is often concealed by a coroner's verdict. Monique Roffey looks at a lethal taboo
- 1 The political parties aren't all the same – which means 2015 will be a 'big-choice' election
- 2 President of Argentina adopts Jewish godson to 'stop him turning into a werewolf'
- 3 ALS ice bucket challenge co-founder Corey Griffin drowns, aged 27
- 4 The 'Black Museum': After 150 years, public set to see exhibits from police’s grisly crime museum
- 5 Naomi Wolf reacts to Isis 'conspiracy theories' critism after she questions whether beheading videos are real
iJobs Food & Drink
£25000 - £30000 per annum: Recruitment Genius: The fastest growing fitness cha...
£240 - £275 per day: Investigo: Support the global business through in-depth a...
Negotiable: Ashdown Group: Data Manager - MySQL, Shell Scripts, Java, VB Scrip...
£27000 - £32000 per annum: Ashdown Group: Application Support Analyst - near S...