Eggplant boats with lamb and pomegranate sauce
Miscellaneous / / August 02, 2021
Eggplants stuffed with lamb, walnuts and pomegranate sauce are aromatic and tasty. The dish is perfect even for a holiday.
- Recipe author: Irina Sakharova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 45 minutes
Ingredients
- Eggplant 3 pieces
- Olive oil 4-5 tbsp. spoons
- Onions 1 piece
- Garlic 4 cloves
- Minced lamb 500 g
- Walnuts 80 g
- Cumin ½ tsp spoons
- Turmeric ½ tsp spoons
- Salt 1 tsp a spoon
- Ground black pepper ½ tsp spoons
- Pomegranate sauce 80 ml
Cooking method
Cut the eggplants in half lengthwise. Make deep mesh-shaped cuts in each half, being careful not to damage the skin.
Brush vegetables with 2-3 tablespoons of oil. Place on a greased baking sheet, cut side up. Bake for about 30 minutes at 180 ° C until they are soft enough.
Heat the remaining oil in a skillet. Fry the chopped onion for 4-5 minutes, add the garlic and cook for another 1 minute.
Place the minced meat in the same skillet and fry until lightly browned. After about 10 minutes, add chopped nuts, cumin, turmeric, salt, pepper and pomegranate sauce. Stir and cook for another 5 minutes.
Remove the eggplants from the oven, lightly press down on the flesh with a fork and place the fried meat on top.
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