Stuffed Aubergine with Lamb and Pine Nuts
2 large aubergines, halved lengthways
2 tbsp olive oils
1 tsp ground cumin
1 tbsp sweet paprika
2 tsp ground cinnamon
1 large onions, finely chopped
400g lean lamb, diced
1/2 cup pine nuts
a small handful flat-leaf parsley, chopped
2 tbsp tomato ketchup
2 tsp sugar
1 cup water
lemon juice from 1/2 lemon
salt and black pepper
Preheat the oven to 220C.
Place the aubergine halves, skin side down, in a roasting tin.
Brush the flesh with olive oil and season with plenty of salt and black pepper,
Roast for about 20 minutes until golden brown.
Remove from the oven and allow to cool slightly.
While the aubergines are cooking, heat up the remaining olive oil in a large frying pan. Mix together the cumin, paprika, and ground cinnamon, and add half of the spices to the pan along with the onion.
Add the lamb, pine nuts, parsley, tomato ketchup, salt, and black pepper.
Continue to cook and stir until the meat is cooked.
Place the remaining spice mix in a bowl and add the water, lemon juice, sugar, and salt and pepper.
Reduce the oven temperature to 170 C. Pour the spice mix into the bottom of the aubergine roasting tin. Spoon the lamb mixture on top of each aubergine.
Cover the tin tightly with foil, return to the oven, and roast for 1 hour 30 minutes; twice through the cooking, remove the foil and baste the aubergine with the sauce, adding some water if the sauce dries out.