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Harissa and lamb-stuffed eggplants
This Tunisia-inspired eggplant dish is perfectly seasoned thanks to harissa.
YIELDS
3
TO
4
Ingredients
- 4 medium eggplants, cut in half and scored
- 2 tablespoons olive oil
- Salt, to season
- 1lb ground lamb
- 1/2 cup onion, diced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon cumin
- 1 teaspoon coriander seed, ground
- 1 teaspoon salt
- 1 tablespoon harissa paste
- 1 tablespoon tomato paste
- 1/2 cup roasted red pepper, finely chopped
- 1/3 cup parsley, leaves and stems, finely chopped
- 1/3 cup cilantro, leaves and stems, finely chopped
- 1/2 cup plain yogurt
Directions
- Preheat the oven to 425° F.
- Arrange the eggplants in a large baking dish, and cut the sides up. Brush with olive oil and season generously with salt. Roast for about 20 minutes, until softened.
- Heat a large frying pan over medium-high heat. Add lamb and cook, stirring, breaking up any lumps, for about four to six minutes.
- Stir in onion and garlic, and cook for five to six minutes until caramelized.
- Add spices, harissa, and tomato paste, and cook on low for five to seven minutes.
- Remove the eggplant from the oven, carefully scoop out the flesh and add to the lamb mixture with red pepper and herbs. Stir.
- Add the lamb mixture into the baked eggplant shells and bake until warm, about five to seven minutes.
- Serve hot with a drizzle of plain yogurt. Enjoy!
