Stuffed aubergine recipe - Penguin Books New Zealand
Try your hand at this stuffed aubergine recipe from Yotam Ottolenghi's Jerusalem.
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Ingredients
- 4 medium aubergines (about 1.2kg), halved lengthways
- 6 tbsp olive oil
- 1 tsp ground cumin
- 1 ½ tbsp sweet paprika
- 1 ½ tbsp ground cinnamon
- 2 medium onions (340g in total), finely chopped
- 500g minced lamb
- 50g pine nuts
- 20g flat-leaf parsley, chopped
- 2 tsp tomato purée
- 3 tsp caster sugar
- 150ml water
- 1½ tbsp lemon juice
- 1 tsp tamarind paste
- 4 cinnamon sticks
- salt
- black pepper
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