Roasted eggplants, stuffed with lamb, pine nuts, in tomato sauce

• 3 eggplants, cut in half

•  1 tbsp. Olive oil 

• 0.500 pound ground lamb

• ¼ cup pine nuts

• 1 small onion, chopped

• ¼ parsley, leaves only

• 1 tsp. Baharat

• 1 tsp.

• ½ tsp. Cinnamon

• 1 tsp. salt

• ½ tsp. black pepper

For the sauce:

3 tbsp. tomato paste

1 small onion, chopped

2 garlic cloves, crushed

2 tbsp. tamarind sauce

1 tsp. cumin

½ tsp. cinnamon

½ tsp. clove

¼ tsp. all-spice

1 tsp. sugar

2 tbsp. olive oil

½ cup chicken stalk 

1. Heat the oven (400)

2. Season the eggplant with olive oil, salt and pepper and bake for 20 minutes, face down.

3. In the meantime, saute the onion, along with the lamb, nuts spices till the meat loses its color.

Making the sauce:

1. Heat the oil and saute the onion in it. Add the garlic and fry for 20 seconds.

2. Add the rest of the ingredients and mix well. Fix seasoning.

Assembling the dish:

1. Scoop some of the eggplant meat and add to the lamb mix.

2. Stuff the eggplants with the lamb mix. Pour over the sauce and bake for 20 minutes.

3. Garnish with chopped parsley.