Recipe

Want to try an exotic, aromatic main dish? This Moroccan-style baked eggplant will take you on a journey into North African cuisine. The spice blend quickly made with the Geedel hand vegetable chopper is the key to giving the lamb its soul.

Ingredients:

2 medium eggplants, halved lengthwise

250g ground lamb

1 onion

2 cloves garlic

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1/4 cup pine nuts or sliced almonds

A handful of fresh parsley

Olive oil, salt, pepper, tomato paste

Instructions:

1.Prepare & Roast Eggplant:

Score the cut side of the eggplant halves in a crosshatch pattern. Brush with olive oil and season with salt and pepper. Place cut-side up on a baking sheet and roast at 200°C for 25-30 minutes, until tender.

2.Make Spiced Lamb Filling:

Cut the onion, garlic, parsley, and nuts into chunks. Fit the Geedel manual vegetable chopper with the chopping blade. Add the prepared chunks, secure the lid, and turn the handle until finely chopped. Add the cumin, coriander, cinnamon, salt, and pepper. Give it a few more turns to mix.

Heat oil in a pan and sauté the spice mixture until fragrant. Add the ground lamb, breaking it up, and cook until browned. Add a spoonful of tomato paste and a little water. Simmer for 5 minutes until the liquid reduces.

3. Assemble & Finish Baking:

Gently press down on the softened flesh of the roasted eggplant halves (no need to scoop it out). Divide the cooked spiced lamb mixture, mounding it onto each half.

Return to the oven and bake for another 10-15 minutes to allow the flavors to meld.

4.Garnish & Serve:

Sprinkle with additional chopped fresh parsley after removing from the oven. Serve with couscous or yogurt.

Conclusion

The essence of this dish lies in its spice blend. This manual food chopper instantly combines hard nuts, aromatic herbs, and spices into a fine seasoning mixture, ensuring every bit of lamb is evenly coated with authentic Moroccan flavors, adding an exotic touch to home cooking.