Roasted Eggplant and Lamb Recipe

Jordanian Roasted Eggplant and Lamb | All that's Jas

 Warm and fragrant Mediterranean spices in this Jordanian roasted eggplant & lamb dish make it a perfect meal for any occasion.

Roasted Eggplant and Lamb Recipe

Whether you’re entertaining your guests on Easter, Ramadan, or any other day, this Jordanian roasted eggplant stuffed with lamb recipe is what you need to blow them away. Flavored with warm and fragrant spices of Mediterranean, this dish is a new favorite for any occasion.

 

I feel like a broken record because I often start my sentence with “when I was growing up, we didn’t / there wasn’t /etc.” but the truth is, every generation is familiar with that phrase when they get old[er]. I wonder what millennials will use instead of “broken record” though, ha! Clearly, they can’t relate.

 

And so, when I was growing up and the world was much smaller, we didn’t mix sweet and savory. Spices like cinnamon were intended for desserts, not meats. I remember my astonishment when my father talked about bazaars in Egypt and Sudan, where the strong presence of cinnamon and clove scent in the air fill your nostrils for days and your taste buds distinctly recognize it in lamb or beef dishes, just as they do in baklava.

 

Maybe these stories from dad’s time in the Middle East as a UN soldier inspired mom to once put raisins in rice and impress the guests, but I picked them out of my plate as quickly as I could. But then again, there weren’t many dishes I liked back then. Eggplant, roasted or cooked was yuck. I didn’t think I would ever enjoy raisins in my rice or cinnamon in my savory dishes but here I am. I actually love it, as I love the eggplant.

 

My unexpected guests equally loved Mediterranean warm spices mixed with lamb and piled on eggplant halves. How lucky was I to have them stop by and be my taste testers? This recipe, which I’ve adapted from The New Mediterranean Table cookbook was also simple to make and will definitely be added to our dinner rotation.

 

I didn’t add raisins in the rice I served to my guests as I made this Kurdish rice pilaf, but will certainly add sultana yellow rice next time. Dad approved of this delicious dish and said it brought back some long-forgotten memories. That’s a good enough testimony if you ask me. 🙂

 

Dad in Egypt with UN 1958

My dad as a UN soldier in Egypt

 

Roasted Eggplant and Lamb Recipe

Warm and fragrant #Mediterranean spices in this Jordanian roasted #eggplant and #lamb dish make it a perfect meal for any occasion. #dinner #recipe #Easter #Ramadan Click To Tweet

Eggplants stuffed with lamb

 

INGREDIENTS:

Serves 4

  • 2 large eggplants, halved
  • 3 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 pound ground lamb
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • 2 cups diced tomatoes
  • 1/4 cup pine nuts, toasted (omit if following keto diet)
  • Chopped fresh parsley for garnish

 

DIRECTIONS:

 

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Arrange the eggplant halves cut side up in a large baking dish. Brush with two tablespoons of oil and sprinkle with some of the salt. Bake until the skin is browned and the flesh is soft, for about 20 minutes.
  3. Meanwhile, in a large cast iron or non-stick skillet, heat the remaining one tablespoon of oil. Add the onions and garlic, season with salt and saute over medium heat, stirring often, until softened.
  4. Add the ground lamb and the spices. Brown, breaking up the meat with a wooden spoon until the meat is cooked through, about 5 minutes. Stir in the crushed tomatoes and pine nuts if using, reserving a tablespoon.
  5. Reduce the oven temperature to 350 degrees Fahrenheit.
  6. Cut the eggplant down the middle, making sure not to tear the skin on the bottom. Spoon the lamb mixture onto the eggplants in the baking dish. Cover the dish with foil and bake for about 30-40 minutes.
  7. Garnish the eggplants with parsley and reserved pine nuts. Serve with a side of rice, like this Kurdish rice pilaf, and top with sour cream if so desired.

 

roasting eggplants

Delicious recipe for Jordanian eggplant and lamb dish

5 from 3 votes
Roasted eggplant and lamb from Jordan
Roasted Eggplant and Lamb Recipe
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Warm and fragrant Mediterranean spices in this Jordanian roasted eggplant & lamb dish make it a perfect meal for any occasion.

Course: Main Course
Cuisine: Jordanian
Servings: 4
Author: Jas
Ingredients
  • 2 large eggplants halved
  • 3 tablespoons olive oil divided
  • 1 teaspoon sea salt
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 pound ground lamb
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • 2 cups diced tomatoes
  • 1/4 cup pine nuts toasted (omit if following keto diet)
  • Chopped fresh parsley for garnish
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Arrange the eggplant halves cut side up in a large baking dish. Brush with two tablespoons of oil and sprinkle with some of the salt. Bake until the skin is browned and the flesh is soft, for about 20 minutes.
  3. Meanwhile, in a large cast iron or non-stick skillet, heat the remaining one tablespoon of oil. Add the onions and garlic, season with salt and saute over medium heat, stirring often, until softened.
  4. Add the ground lamb and the spices. Brown, breaking up the meat with a wooden spoon until the meat is cooked through, about 5 minutes. Stir in the crushed tomatoes and pine nuts, if using, reserving a tablespoon.

  5. Reduce the oven temperature to 350 degrees Fahrenheit.
  6. Cut the eggplant down the middle, making sure not to tear the skin on the bottom. Spoon the lamb mixture onto the eggplants in the baking dish. Cover the dish with foil and bake for about 30-40 minutes.
  7. Garnish the eggplants with parsley and reserved pine nuts. Serve with a side of rice, like this Kurdish rice pilaf, and top with sour cream if so desired.

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Roasted eggplant and lamb recipe from jordan is made with Mediterranean warm and fragrant spices like cinnamon, cloves, and cardamom. It makes it a perfect dish for any occasion. | allthatsjas.com | #keto, #lowcarb, #paleo #lamb, #eggplant, #dinner, #Easter, #EasterDinner, #feast, #Ramadan, #Mediterranean, #spices #easy, #delicious

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Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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12 Comment

  1. Reply
    laura
    March 19, 2018 at 4:57 pm

    It took me a long time to enjoy a hint of sweet in my savory dishes–it just wasn’t done when I was a kids–or at least where I had exposure to it.

    1. Reply
      Jas
      March 19, 2018 at 10:56 pm

      Same here, Laura. My parents still can’t mix sweet and savory. 🙂

  2. Reply
    Miz Helen
    March 19, 2018 at 12:00 pm

    What a great combination! Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
    Miz Helen
    Miz Helen recently posted…Baked Ham Steak with Spicy GlazeMy Profile

    1. Reply
      Jas
      March 19, 2018 at 10:47 pm

      As always, thank you!

  3. Reply
    Life Diet Health
    March 17, 2018 at 5:25 pm

    Jas these are something which my boys would love – what a lot of delicious flavours! Thanks for sharing at Fiesta Friday.
    Life Diet Health recently posted…Homemade Veggie BurgersMy Profile

    1. Reply
      Jas
      March 18, 2018 at 10:10 pm

      I’m sure they would! It is super flavorful and delicious. 🙂

  4. Reply
    Bronte Grooms
    March 16, 2018 at 12:59 pm

    I found your website on a linked in party. I never liked how eggplant hasn’t been prepared. This recipe I can try, thank you!

    1. Reply
      Jas
      March 16, 2018 at 11:11 pm

      Happy you like it. Thanks!

  5. Reply
    Kelly
    March 16, 2018 at 2:59 am

    This looks so amazing. The cloves, cinnamon and cardamom would give it such a lovely flavor. Can’t wait to try it. Thanks.
    Kelly recently posted…How to Use Exogenous KetonesMy Profile

    1. Reply
      Jas
      March 16, 2018 at 11:05 pm

      They really do. Thank you, Kelly!

  6. Reply
    April J Harris
    March 14, 2018 at 9:32 pm

    It took me a long time to get used to spices like cinnamon in savory recipes, but now I love them! Pinning and sharing this recipe, Jas. Your Roasted Eggplant and Lamb looks like real comfort food and perfect for this time of year. Thank you so much for being a part of the Hearth and Soul Link Party.
    April J Harris recently posted…Chocolate Mint Brownies A St Patrick’s Day TreatMy Profile

    1. Reply
      Jas
      March 15, 2018 at 12:51 pm

      Same here, April. Funny how we can train our taste buds, ha! Have a wonderful rest of the week. Hugs

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