Stuffed Eggplant with Lamb and Walnuts

Step 1

Preheat the oven to 375 F. Line a baking sheet with aluminum foil. Coat with non stick spray.

Step 2

Cut the eggplants in halves lengthwise. Cut diamonds into each eggplant half, make sure not to pierce into the eggplant skin.

Step 3

Brush the eggplants with olive oil. Place them on a baking sheet and bake for 30 to 40 minutes until they're cooked.

Step 4

Meanwhile, heat a pan over medium heat and pour the 2 tablespoons olive oil into the pan. Saute onion until translucent. Add in garlic and cook for two minutes.

Step 5

Add in ground lamb and cook until the meat is golden brown and fully cooked.

Step 6

Add in walnuts, cumin, turmeric, salt and pepper. Stir well until everything is incorporated.

Step 7

Mix in the pomegranate molasses. Cook for 5 minutes.

Step 8

Top the roasted eggplants with the lamb and walnut mixture. Add some parsley. Serve immediately.