Eggplant Stuffed with Lamb

Ingredients

Stuffed Eggplant

• 4 small eggplants, (or 2 large eggplants, cut in half lengthwise)
• 2 tbsp olive oil, (plus more for coating)
• 1 lb ground lamb
• 1/2 of a white onion, (minced)
• 3-4 cloves garlic, (minced)
• 1 cup of crushed tomatoes, (canned or fresh)
• 2 tsp cumin seed, (crushed)
• 2 tsp coriander seed, (crushed)
• 1 tbsp aleppo pepper, (or red pepper flakes)
• 1 tbsp sumac 
• 2 tsp freshly cracked black pepper
• 1 tbsp pomegranate molasses 
• 2 tsp honey, (or sugar) 
• 2 tsp salt, (or to taste)

Garlic-Herb Yogurt Sauce

• 1/2 cup greek yogurt
• 2 cloves of garlic, (minced)
• 2 tbsp fresh cilantro, mint, or dill, (or any combination, minced)
• 1 lemon, (juiced)
• 1 tsp salt

Instructions

• Preheat oven to 400 degrees, coat the cut eggplant halves in olive oil and a sprinkle of salt and place skin side up on a sheet pan. Roast in the oven until very tender, about 30 minutes. Make the lamb topping while waiting.
• Heat olive oil in a skillet to high heat, crumble the lamb into the pan and cook undisturbed until the bottom is crispy and top is still a little rare (You can sprinkle some salt on the lamb while its cooking). Remove to a plate.
• Turn down to medium heat, add onion and a pinch of salt and sauté until slightly browned, about 5 minutes.
• Stir in garlic, cumin, coriander, aleppo pepper, sumac, and black pepper and cook for about 30 seconds until fragrant. 
• Add tomatoes, pomegranate molasses, and honey and cook for about 5 minutes until the mixture starts to reduce a bit
• Add the lamb back into the sauce and heat through. Add a little extra oil at this step and taste for saltiness. 
• In a small bowl, mix together all the ingredients for the garlic-herb yogurt sauce.
• To serve, plate the cooked eggplant halves with a serving of the lamb stuffing spooned on top. Garnish with the garlic-herb yogurt, some fresh mint (dill or cilantro are good too), and sumac.