Ottolenghi’s Aubergine stuffed with lamb – Love and Cook

Ingredients

• 2 large aubergines (halved lengthways)
• 3 tablespoons olive oil
• 3/4 teaspoon ground cumin
• 3 teaspoons sweet paprika
• 2 teaspoons ground cinnamon
• 1 large onion (finely chopped)
• 300 g minced lamb
• 1 1/2 tablespoons pine nuts
• big handful flat-leaf parsley (chopped)
• 1 teaspoon tomato purée
• 2 teaspoons sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon tamarind paste
• 2 cinnamon sticks
• sea salt and black pepper