Stuffed Eggplant From Ancient Israel Recipe

• 2 medium eggplants
• 1/2 lb ground lamb
• 1/2 cup cooked barley
• 1/4 cup pine nuts, toasted
• 1/4 cup currants or raisins
• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1/2 tsp kosher salt
• 1 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 cup pomegranate seeds (for garnish)
• 1/2 cup tahini sauce (for drizzling)

Stuffed Eggplant From Ancient Israel Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the two medium eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3. Brush the cut sides of the eggplants with 1 tablespoon of extra virgin olive oil and sprinkle with 1/4 teaspoon kosher salt.
4. Place the eggplant halves cut side down on a baking sheet lined with parchment paper and roast for 30 minutes, or until the flesh is very soft.
5. While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
6. Add the finely chopped yellow onion and sauté for 3-4 minutes until translucent.
7. Add the minced garlic and cook for 1 minute, stirring constantly.
8. Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes.
9. Stir in the ground cumin, ground coriander, ground cinnamon, ground black pepper, and remaining 1/4 teaspoon kosher salt. Cook for 1 minute until fragrant.
10. Add the cooked barley, toasted pine nuts, and currants or raisins to the lamb mixture. Stir well to combine and cook for 2 more minutes.
11. Remove the skillet from heat and stir in the chopped fresh mint and parsley.
12. Once the eggplants are roasted and cool enough to handle, use a spoon to carefully scoop out most of the flesh, leaving a 1/4-inch border to keep the skins intact.
13. Chop the scooped-out eggplant flesh and add it to the lamb and barley filling. Mix thoroughly.
14. Fill each eggplant shell with the prepared filling, pressing it down gently to pack it in.
15. Return the stuffed eggplants to the baking sheet and bake at 400°F (200°C) for 15 minutes, until heated through and the tops are slightly browned.
16. Remove the stuffed eggplants from the oven and let them cool for 5 minutes.
17. Drizzle each stuffed eggplant with tahini sauce and sprinkle generously with pomegranate seeds before serving.