Lamb-Stuffed Eggplant with Cinnamon and Pine Nuts

1. Prepare the Eggplants

Preheat your oven to 425°F (220°C). Halve the eggplants lengthwise and place them skin side down in a snugly fitting roasting pan. Brush the flesh with 4 tablespoons of olive oil, and season with 1 teaspoon of salt and a generous amount of black pepper. Roast for about 20 minutes until golden brown and soft.

2. Cook the Onions and Spices

Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Add the finely chopped onions and half of the spice mix (cumin, paprika, and cinnamon). Cook for about 8 minutes until onions are soft and fragrant.

3. Prepare the Lamb Mixture

Add the ground lamb, pine nuts, parsley, tomato paste, 1 teaspoon of superfine sugar, 1 teaspoon of salt, and a pinch of black pepper to the frying pan. Cook for another 8 minutes until the lamb is fully cooked and well combined.

4. Mix the Spice Mixture

In a small bowl, combine the remaining spice mix, water, lemon juice, tamarind paste, 2 teaspoons of superfine sugar, 1/2 teaspoon of salt, and the cinnamon sticks.

5. Fill and Roast the Eggplants

Reduce the oven temperature to 375°F (195°C). Pour the spice mixture into the bottom of the roasting pan. Spoon the lamb mixture on top of each eggplant half. Cover the roasting pan tightly with aluminum foil and roast for 1.5 hours, basting twice. Add more water if necessary to prevent the sauce from drying out.

6. Serve

Serve the lamb-stuffed eggplants warm or at room temperature, allowing the rich, spiced filling to meld with the tender, roasted eggplant.