Baked Eggplant with Lamb and Walnut Sauce Recipe

Serves: 4 Save

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
  •  
  • For baked eggplant:
  • 2 medium Italian eggplant
  • 2 tablespoons olive oil
  •  
  • For janissary spice:
  • 6 tablespoons ground maraş or aleppo chile (see note)
  • 3 tablespoons dried oregano
  • 2 to 4 teaspoons sumac, or to taste

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Directions

Learn how to make this recipe at Serious Eats