Baked aubergine with lamb recipe

Details

• Cuisine: Syrian
• Recipe Type: Aubergine
• Difficulty: Medium
• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Serves: 6

Step-by-step

1. First, make the nine spice mix. Place all the ingredients in a large frying pan over medium-low heat. Stir with a wooden spoon periodically to ensure the spices do not burn, until you begin to smell the aroma of the spices, about 10 minutes.
2. Remove the pan from heat and set aside to cool completely, about 1 hour. This step is crucial because if the spices are not cooled properly, they will form a paste when ground rather than a powder.
3. Place all the roasted spices into a heavy-duty spice grinder and grind until you achieve a fine powder consistency. Store the spice mix in an airtight container. It will keep for several months although the aroma will fade with time.
4. Make the lamb with onion and spices. Heat the olive oil in a frying pan over medium high heat and fry the nuts. Remove from the pan with a slotted spoon and set aside.
5. Add the onions to the same pan and fry over medium-high heat for 3-5 minutes, stirring, until translucent and starting to brown. Add the meat, spice mix, and salt and cook for 6-8 minutes, or until the water has evaporated and the meat is nicely browned, breaking up any lumps with a wooden spoon.
6. Remove from heat and mix in the nuts and sumac, if using. This can be prepared a day or two in advance and refrigerated until ready to use.
7. Using a vegetable peeler, peel alternating strips from the skin of each aubergine to create a striped effect.
8. Cut the aubergine in half lengthwise, set in a colander, sprinkle generously with salt, and allow to sit for about 1 hour. When ready, rinse and pat dry with paper towel. If you are using baby aubgerine, keep them whole, skip the salting, and pierce with a knife before frying.
9. Pour enough vegetable oil into a large frying pan to reach about ¾ inch/2 cm up the sides. When the oil is hot, pan-fry the aubergine in batches, taking care because the oil may splutter from the water, and turn over once until golden brown on both sides, about 10 minutes. Remove from the oil and drain on paper towels. Continue, until all the aubergine are fried.
10. Preheat the oven to 375°F/190°C/gas mark 5. Place the aubergine cut side up in an ovenproof dish, approximately 12 x 16 inches/30 x 40 cm.
11. With a pointed knife, make an incision halfway into the flesh, leaving 1¼ inch/3 cm at each end.
12. Gently push apart at the incision with your fingers to make a large pocket and stuff each aubergine with the filling. If any filling is left, scatter it around in the dish.
13. Top the aubergine with the diced tomatoes, scattering any extra in the dish as well. Drizzle the tomatoes with olive oil and sprinkle with some salt and black pepper.
14. Combine the stock, nine spice mix, pomegranate molasses, and 2 teaspoons of salt. Stir until combined then pour into the dish.
15. Bake in the oven for 30 minutes.
16. Remove from oven and allow to sit for at least 5 minutes before serving with rice or bread.

This recipe is from The Palestinian Table by Reem Kassis (published by Phaidon, available to buy now). Photography by Dan Perez.