Lamb and Cinnamon Stuffed Eggplant

Lamb and Cinnamon Stuffed Eggplant : Tender eggplant halves filled with ground lamb, onion, tomato and a hint of cinnamon. A fragrant starter with Middle Eastern accents.

• 6 servings
• Preparation 20 min
• Cooking 45 min
• Total 65 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : lamb and cinnamon stuffed

• 3 eggplants
• 300 g ground lamb
• 1 onion
• 1 clove of garlic
• 2 tomatoes
• 1 tsp cinnamon
• 1 tsp cumin
• 3 tbsp olive oil
• 2 tbsp pine nuts
• 5 sprigs of parsley
• 1 pinch of salt

Preparation : lamb and cinnamon stuffed

1. Preheat the oven to 200°C (400°F). Halve the eggplants, score the flesh in a crisscross pattern and brush with oil.
2. Bake for 20 minutes, then scoop out some of the flesh and chop it roughly with a knife.
3. Put the onion, garlic and 1 tablespoon of oil in the bowl and chop. 5 secspeed 5
4. Saute the onion. 3 min100°Cspeed 1
5. Add the lamb, cinnamon, cumin and salt, and cook, breaking up the meat. 6 min100°Cspeed 1reverse
6. Add the diced tomatoes and the eggplant flesh, then simmer. 5 min100°Cspeed 1reverse
7. Fill the eggplants with the stuffing, sprinkle with pine nuts and bake for 15 minutes. Serve with parsley.

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 65 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.