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Recipe for eggplant stuffed with ground lamb

Laura Edwards

Serves 4

2large eggplant
Olive oil (for brushing)
Salt and pepper, to taste
2tablespoons olive oil
2onions, finely chopped
6ounces ground lamb
1teaspoon cumin seeds
1teaspoon ground
cinnamon
½teaspoon chili powder, or more to taste
4ounces halloumi cheese (optional)
Generous pinch ground sumac
Few sprigs each fresh mint, cilantro, and parsley
Greek yogurt (for serving)

1. Set the oven at 475 degrees. Halve the eggplant lengthwise and score the flesh in a crisscross pattern, taking care not to pierce through the skin. Brush with a little oil and sprinkle with salt and pepper. On a rimmed baking sheet, place the eggplant cut sides down. Roast for 30 to 40 minutes or until the flesh collapses and the skin is crisp.

2. In a skillet, heat the 2 tablespoons olive oil. Add the onion and cook, stirring often, for 8 minutes or until it softens. Add the lamb, cumin seeds, cinnamon, and chili powder. Cook, breaking up the lamb with a fork, for 5 minutes.

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3. Scoop the eggplant flesh into a bowl, mashing it as you work. Add it to the lamb. Spoon the mixture into the eggplant skins. Add a few thin slices of halloumi, if using.

4. Turn on the broiler. Broil the shells for 3 minutes or just until the cheese is hot. Remove from the broiler and sprinkle with sumac and chopped mint, cilantro, and parsley. Serve with Greek yogurt. Adapted from Kitchen & Co.

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