Stuffed Eggplants with Lamb Mince, Rice and Tahini Yogurt

Halved eggplants are filled with a spiced mixture of lamb mince, rice, pine nuts and fresh herbs, then baked in the oven. Served with a creamy tahini yogurt sauce sprinkled with sumac.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 4 pc Eggplants
• 5 tbsp Olive oil
• 400 g Lamb mince
• 2 pc Onions
• 2 pc Garlic cloves
• 150 g Long-grain rice
• 3 pc Tomatoes
• 2 tbsp Tomato paste
• 40 g Pine nuts
• 1 bunch Parsley
• 1 bunch Mint
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 0.5 tsp Allspice
• 300 ml Water
• 250 g Yogurt (3.5% fat)
• 2 tbsp Tahini
• 1 pc Lemon
• 1 tsp Sumac
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C (conventional heat). Halve the eggplants lengthwise, score the cut surfaces with a knife, sprinkle with salt and let rest for 15 minutes.
2. Pat the eggplant halves dry with kitchen paper, place them cut side up on a baking tray, drizzle with 2 tbsp olive oil and bake for 25 minutes until the flesh is soft. Then scoop out the flesh with a spoon, roughly chop it and set aside. Keep the shells.
3. Finely dice the onions and garlic. Sweat the onions in 2 tbsp olive oil in a large pan for 5 minutes, then add the garlic and fry for 1 minute more.
4. Add the lamb mince and fry until crumbly and browned. Stir in cumin, cinnamon, allspice and tomato paste and toast briefly.
5. Dice the tomatoes and add them with the chopped eggplant flesh to the pan, simmer for 5 minutes. Stir in the rice, pour in the water, season with salt and pepper and cook covered over low heat for 15 minutes. Then remove from the heat and let it steam for 5 minutes more.
6. Dry-toast the pine nuts in a dry pan until golden brown and remove. Finely chop the parsley and mint and fold them with the pine nuts into the filling. Season with salt and pepper to taste.
7. Spread or spoon the filling into the eggplant shells, place them on the baking tray and bake in the oven for 15 minutes until the surface is lightly browned.
8. Stir the yogurt smooth with tahini, the juice of the lemon, a pinch of salt and 2 tbsp water. Sprinkle the stuffed eggplants with sumac, garnish with some mint and serve with the tahini yogurt sauce.