Has anybody ever had undercooked eggplant? As far as I know,
it’s the only vegetable that is absolutely disgusting if it’s not cooked to
death. Slight crunchy carrots? Delicious. Asparagus that retains its crispness?
Awesome. Chewy eggplant? Nasty.
When I saw this recipe in Food and Wine for Stuffed Eggplant
with Lamb and Pine Nuts, I was excited but wary.
I loved the idea of using cinnamon, lemon, tamarind and
sugar to create a salty sweet balance. However, the idea of piling the lamb on
top of the eggplant without hollowing it out terrified me. Undercooked eggplant
alert! Therefore I carved out the eggplant and roasted the shell and the chopped
up insides separately for 40 minutes ahead of time. I then mixed the chopped eggplant with the
lamb and loaded the ‘eggplant boats’ up and roasted for another 20 minutes
until I was absolutely certain it was cooked.
This makes for a hearty dish so I served with an arugula,
pomegranate and pecan salad for some color as well as a bit of hummus.
Sounds delicious!
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