Banjian Matbukh, Baked Stuffed Eggplant **RECIPE**

Sitto often told me that Aleppo home cooks favored eggplants. The reason, of course, is that they were plentiful and made a meal to feed a family with little effort or budget. Remembering this when my local farm box offered small eggplants, I decided to stuff and bake them this way.

BANJIAN MATBUKH
BAKED STUFFED EGGPLANT

2 EGGPLANTS, SMALL TO MEDIUM SIZE

4 TABLESPOONS OLIVE OIL (DIVIDED USE)

SALT AND PEPPER SEASONING FOR EGGPLANT

1 YELLOW ONION, CHOPPED

1/2 LB. GROUND LAMB

1 TEASPOON GROUND ALLSPICE

1 TEASPOON DATAH SPICE (PAGE 62)

1 1/2 TEASPOONS SALT OR TO TASTE (DIVIDED USE)

4 OZ. TOMATO PASTE

1 1/4 CUPS WATER

1 TEASPOON LEMON JUICE

2 TABLESPOONS TAMARIND SYRUP OR TO TASTE (SEE BASICS)

1/4 CUP CHOPPED ALMONDS, WALNUTS OR PINE NUTS (OPTIONAL)

Preheat oven to 350 degrees.

Rinse and dry eggplants. Cut each in half, keeping stem intact at each end.

Drizzle with 3 tablespoons olive oil, salt and pepper over and under each half.

Place in a foil-covered baking pan, cut side up.  Cover with foil and bake for 30 minutes. Remove from the oven and set aside.

Prepare the sauce:

In a 3-quart saucepan, mix the tomato paste, water, lemon juice, tamarind syrup and 1 teaspoon of salt.  Bring to a boil and lower to a simmer for 30 minutes until the sauce thickens somewhat.  Set aside.

Combine the ground lamb, allspice, datah spice and 1/2 teaspoon of salt and blend well. Set aside.

Fry the chopped onion in 1 tablespoon of olive oil until golden brown.  Remove from the pan to drain on paper towels.  Add the ground lamb mixture to the same pan and stir over medium heat until just cooked through.  Combine the onions back into the pan and remove from the heat.

Add the combined onion/lamb mixture to the top of the eggplant halves and then spoon the cooked sauce over them.  Add nuts to the top, cover with foil and bake for 30 to 45 minutes.  Check with a fork to be sure the eggplant is cooked through and serve.

Cook’s notes: Since the sauce and eggplants cook in the same amount of time, mix the sauce ingredients ahead in order to begin cooking at the same time the eggplants are put into the oven.