Baked Eggplant with Lamb and Walnut Sauce Recipe

Ingredients (21)

• For lamb and walnut sauce:
• 3 tablespoons olive oil
• 1 medium red onion, finely chopped
• 3 long hot peppers (see note), finely chopped
• 4 cloves garlic, minced
• 2 tablespoons janissary spice (recipe to follow)
• 3/4 teaspoon cumin seeds, divided
• 1 1/2 cups chopped walnuts
• 1 pound ground lamb
• 1 28 ounce can of tomatoes
• 1 tablespoon pomegranate molasses, or balsamic vinegar
• Fresh chopped mint, for garnish
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• For baked eggplant:
• 2 medium Italian eggplant
• 2 tablespoons olive oil
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• For janissary spice:
• 6 tablespoons ground maraş or aleppo chile (see note)
• 3 tablespoons dried oregano
• 2 to 4 teaspoons sumac, or to taste