Lebanese Lamb-Stuffed Eggplant with Pumpkin-Seed Tahini and Sumac

Instructions

1. 01

   Heat the oven to 425°F (220°C). Score the cut surface of the eggplants in a cross-hatch and brush lightly with the olive oil. Place cut-side up on a sheet pan and roast 14-16 minutes until soft and lightly golden.

2. 02

   While the eggplants roast, toast the pumpkin seeds in a dry small skillet over medium for 2 minutes, shaking, until they pop and turn fragrant. Transfer most to a board for chopping; leave a few whole for the finish.

3. 03

   In the same skillet over medium-high, brown the onion for 3 minutes until softened. Add the lamb, breaking it up. Cook 4-5 minutes, stirring, until no pink remains.

4. 04

   Stir in the garlic, allspice, cinnamon, and 1/4 tsp sumac. Cook 30 seconds, until fragrant. Season with salt and pepper. Off the heat, stir in the cooked quinoa and the chopped pumpkin seeds.

5. 05

   In a small bowl, whisk the tahini with 1 tablespoon water and the lemon juice until pourable. Loosen with another splash of water if needed.

6. 06

   Spoon the lamb mixture generously over the roasted eggplant halves on the sheet pan. Return to the oven for 3 minutes to warm everything together.

7. 07

   Transfer to a plate. Drizzle with the tahini-lemon, scatter the parsley, mint, reserved whole pumpkin seeds, and the remaining 1/4 tsp sumac.