Azura Stuffed Eggplant with Lamb and Pine Nuts Recipe
One of the best places I ate in Jerusalem was a casual spot called Azura in the Machane Yehuda Market (aka the “shuk”). They specialize in slow-cooked homestyle food. We ordered this eggplant dish. It was not well described on the menu, so we didn’t quite know what we were getting, but I can assure you, it was extremely memorable and worth the long cook! Look for medium-sized eggplants that are firm and heavier than they look.
Ingredients
- For the Eggplant
- 2 medium-sized eggplants (about 2 lb or
- 900 g each), halved lengthwise
- 2 tbsp olive oil
- 1 tsp kosher salt, more for the initial
- sprinkling*
- Plenty of freshly ground pepper
- For the Dry Spice Mix
- ¾ tsp ground cumin
- 2 tsp paprika
- 1½ tsp cinnamon
- For the Meat Mixture
- About 2 tablespoons olive oil
- 1 onion, finely chopped
- 250 g/½ lb minced lamb (can also use beef,
- chicken or turkey)
- ¼ cup pine nuts
- Handful of fresh parsley leaves, chopped
- 1 tsp tomato paste
- ½ tsp sugar
- ½ tsp kosher salt
- A few grinds of pepper
- For the Sauce
- ⅓ cup water
- 2 tsp lemon juice
- ½ tsp tamarind paste
- 1 tsp sugar
- 2 whole cinnamon sticks
- Salt and pepper to taste
Instructions
- 1
Score the eggplant halves in a crisscross fashion and lightly sprinkle with salt*. Let them sweat for about 20 minutes or so.
- 2
Preheat the oven to 425˚F. Have a roasting pan handy that will accommodate the four eggplant halves in one layer, snugly.
- 3
Blot the eggplant halves with paper towel and place them in the roasting pan. Brush the eggplant halves with the olive oil. Sprinkle them with kosher salt and pepper. Roast the eggplant for 20-25 minutes or until golden brown.
- 4
In the meantime, combine the spices for the Dry Spice MIx. Set aside.
- 5
Make the Meat Mixture: Heat the oil over medium-high heat in a large fry pan, add the onion and cook until translucent, about 5 minutes. Add HALF of the Dry Spice Mix, stir to combine. Continue cooking the onions for another 3-4 minutes. Add the lamb (or beef, chicken or turkey), pine nuts, parsley, tomato paste, sugar, salt and pepper. Cook until the meat is nicely browned, about 6-8 minutes.
- 6
In a small mixing bowl, mix together the remaining Dry Spice Mix with the Sauce ingredients.Reduce the oven temperature to 375˚F. Spoon and stuff the meat mixture evenly onto the eggplant halves. Pour the Sauce into the bottom of the pan around the eggplant. Cover tightly with foil and bake for 90 minutes. Once or twice, open the foil and baste the eggplant with the pan juices. If the pan looks like it is drying out, add a little more water.
- 7
Serve hot or warm. Serves 2-4 as a main, 6-8 as a side. This recipe was also featured in Ottolenghi’s Jerusalem.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Azura Stuffed Eggplant with Lamb and Pine Nuts?
This Azura Stuffed Eggplant with Lamb and Pine Nuts recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 29 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this azura stuffed eggplant with lamb and pine nuts ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.