This is a very essential recipe in the Jordanian kitchen. Aromatic, roasted and delicious. The fresh baking aroma of eggplants mixed with the amazing Middle Eastern spices brings back so many childhood memories. I hope you enjoy it.


Israa Fahmy


Middle Eastern




90 Minutes

Recipe Details

  • 3 large eggplants

  • 2 small onions (chopped)

  • 4 cloves garlic

  • 680 g Minced lamb meat (preferrably from the shoulder)

  • 2 tsp ground cloves

  • 1 tsp ground cinnamon

  • 1 tsp chili flakes

  • 1 tsp ground cardamom

  • 1 tsp ground black peppercorn

  • 1 cup pine nut

  • 3 cups cherry tomatoes

  • 2 tsp sugar

  • ¼ cup parsley

  • Olive oil

  • Sea salt

  • Prepare the ingredients for cooking: Cut the eggplants in halves, chop the onions, grind the garlic into paste, crush the cherry tomatoes by hand, fry the pine nuts for 2-6 minutes and spread them on an absorbent towel.

  • Preheat the oven to 210 degrees (Celsius). Arrange the eggplant halves in a large baking tray with the cut sides to the top.

  • Brush the eggplants with olive oil and season with salt. Bake it in the oven for 20 minutes until the skin is browned.

  • Heat a tablespoon of olive oil in a large skillet. Add the onions and garlic paste, and season with salt. Cook for 8 minutes with continuous stirring on moderate heat.

  • Add the minced lamb meat in the skillet. Add the spices (cloves, cinnamon, chili flakes, cardamom, and black peppercorn). Keep stirring and breaking the meat further with a wooden spoon for about 4 minutes (or until the meat is cooked).

  • Add the pine nuts, crushed tomatoes and sugar to the skillet and stir. Add salt as your preference.

  • Preheat the oven to 170 degrees (Celsius). Spoon the lamb mix onto the split eggplant halves.

  • Cover the tray with foil and bake for about 30-40 minutes, until the eggplants becomes very tender.

  • Move the eggplants to the serving plates and garnish with chopped parsley and pine nuts. You can also add your favorite sauce, or some pomegranate seeds.

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