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Stuffed Eggplant with lamb and pine nuts

Turkish influence brings this dish to its full glory. Long slow cooking of the eggplants, topped with spiced lamb and pine nuts in a combination of sweet and sour sauce.

ContainsPine nut, Sulphites

Sizes

Ingredients

eggplant, lamb mince, onion, olive oil, pinenut (Pine nut), lemon juice, parsley, sweet paprika, tomato paste, caster sugar, ground cinnamon, tamarind puree (Sulphites), cinnamon stick, ground cumin, salt, pepper

CONTAINS: Pine nut, Sulphites.

Preparation and storage notes

Keep refrigerated and use within 3 days. Can be frozen. Reheat in preheated oven or microwave.

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