From: Jerusalem A Cookbook, with minor alterations (mostly noted)
4 medium eggplants (about 2.5 lbs)
6 T. olive oil
1.5 t. ground cumin
1.5 T. smoked paprika (original used sweet paprika... I only had smoked... and it was very tasty)
(1 T. ground cinnamon - I omitted this)
2 medium onions, chopped fine
1 lb. ground lamb
7 T. pine nuts (50 g)
20 g. flat-leaf parsley, chopped (maybe 1/2 c. loosely packed)
2 T. tomato paste (up from 2 t. in original)
3 t. sugar (split use)
2/3 c. water
1.5 T. fresh lemon juice
1 t. tamarind paste
4 cinnamon sticks
salt and fresh-ground pepper
Preheat oven to 425 F. Halve eggplant lengthwise and brush with 4 T. olive oil. Place, skin side down, in a roasting pan that fits them snugly. Season with salt and pepper and roast, uncovered, for about 20 minutes, until they start to brown. Remove from oven and cool slightly.
Reduce oven heat to 375 F.
Meanwhile, heat last 2 T. olive oil in a large skillet over medium heat. Mix cumin, paprika (and cinnamon, if using) in a small bowl. Add HALF of this spice mixture and the onions to the skillet. Saute for about 8 minutes, stirring often. Move onions to a bowl and brown lamb, draining fat. Return onions to skillet with lamb and add pine nuts, parsley, tomato paste, 1 t. sugar, 1 t. salt, and some pepper. Mix and heat through.
Mix remaining spice with water, lemon juice, tamarind, 2 t. sugar, cinnamon sticks, and 1/2 t. salt. Pour the spice mixture in the bottom of the roasting pan. Spoon the lamb mixture on top of the eggplants. Cover the pan tightly with foil, return to the oven, and roast for 1.5 hours. Twice during baking, remove the pan and baste the eggplants with the sauce. Add a bit more water to pan if necessary.
DO NOT SERVE HOT. Serve warm or at room temperature... I found it was best when it had fully cooled to room temperature.
