I made this recipe yesterday, my 2nd out of the book (previous being the portabella toast stuffed with cheese & nuts).
Proud to say it was a HUGE hit for my boyfriend and myself. I never thought eggplant could taste so delicious! I’ve only ever eaten it sliced, dredged in flour and fried like chicken (which didn’t taste nearly as good).
The flavors again just melded in our mouths, along with the textures. I could eat this kind of food the rest of my life. It literally feels like food that heals each bite we take.
We’ll be making the portabella toast and these stuffed eggplants very often. What should we try next?
Anyways I didn’t have lamb on hand , no pine nuts either so this is what I did:
Roasted the egg plant with sprinkled salt & olive oil for 20 mins.
Fried up some minced onion with the cumin, paprika and cinnamon, along with plenty of salt. Threw in ground pork in place of the lamb and browned nicely — slightly caramelizing onions in the proccess. Then added pistachios instead of pine nuts and flax seed instead of pomegrante seeds (didn’t have those pomegrante seeds as well); along with the tomato paste.
Then spoon it in the eggplant and roasted 10 more mins. Garnished with thinly sliced scallions.