Baked Eggplant with Lamb and Walnut Sauce
- For lamb and walnut sauce
- 3 tablespoons olive oil
- 1 medium red onion, finely chopped
- 3 long hot peppers, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons janissary spice (recipe to follow)
- 3/4 teaspoon cumin seeds, divided
- 1 1/2 cups chopped walnuts
- 1 pound ground lamb
- 1 28 ounce can of tomatoes
- 1 tablespoon pomegranate molasses, or balsamic vinegar
- Fresh chopped mint, for garnish
- For baked eggplant
- 2 medium Italian eggplant
- 2 tablespoons olive oil
- For janissary spice
- 6 tablespoons ground maraş or aleppo chile
- 3 tablespoons dried oregano
- 2 to 4 teaspoons sumac, or to taste
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cumin seeds (3/4 teaspoon)
- Garlic (4 cloves)
- Italian eggplant, medium (2)
- Long hot peppers (3)
- Maraş or aleppo chile, ground (6 tablespoons)
- Mint, Fresh (1)
- Oregano, dried (3 tablespoons)
- Red onion, medium (1)
- Tomatoes (1 28 ounce can)
- Walnuts (1 1/2 cups)
- Meat
- Ground lamb (1 pound)
- Cooking & Baking
- Janissary spice (2 tablespoons)
- Olive oil (5 tablespoons)
- Pomegranate molasses (1 tablespoon)
- Sumac (2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 16, 2012 (1 year ago).
42 people saved this recipe.
