Baked eggplants with meat and pine nuts
Delightful baked eggplants with a blend of meat, pine nuts, and aromatic spices—perfect for spice lovers! Try this flavorful Israeli dish inspired by Yotam Ottolenghi.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at modernfamilycook.com.
Cooking tools:
- Oven
- Baking sheet
- Skillet
- Baking dish
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Wooden spoon
- Pastry brush
- Serving platter
Ingredients
- Aubergine/Eggplant: 4
- Minced beef: 500 g
- Pine nuts: 50 g
- Onion: 2
- Parsley leaves: 1 bunch of
- Tomato paste: 1 tsp
- Water: 150 ml
- Lemon juice: 3 tbsp
- Extra Virgin olive oil: as needed
- Cumin powder: 1,5 tsp
- Paprika powder sweet: 1,5 tbsp
- Cinnamon: 1 tbsp
- Cinnamon: 2 cinnamon sticks
- Salt: to taste
- Grounded black pepper: to taste
- Brown sugar: 2 tbsp
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