Eggplant stuffed with lamb, pomegranate and tamarind

DIRECTIONS

• Cut eggplant in half lengthwise, leaving the stem intact. Fill a large bowl with about 2 quart water, add 1 tablespoon Kosher salt and mix until in dissolves. Soak eggplant in salted water and let stand for 30 minutes.
• Oven to 450 F degrees. Take eggplant out of water, wipe with kitchen towel and arrange on a large greased baking sheet. Spray eggplant with oil on both sides, and bake in the oven, cut side down, for about 25 minutes, until golden-brown. Set aside.
• Reduce oven to 400 F degrees.
• When eggplant is cool enough to handle, remove the flesh from each half, leaving a ¼ inch thick walls and bottom to create a “boat” that will be filled. Chop eggplant flesh, we will use it in the lamb filling later.
• Heat oil in a thick bottom pot over medium high heat and sauté onion, carrot, celery and garlic until golden, about 5minutes. Add the chopped eggplant flesh and cook for another 3 minutes. Mix in tomato paste and cook for another 2 minutes. Add ground lamb and salt and cook while mixing with a fork to prevent large crumbs (or use a potato masher to break the lamb) until lamb is no longer pink.
• Discard most of the tomato juice in the can, chop the whole tomatoes and add to lamb together with pomegranate molasses, tamarind, chili pepper and black pepper. Mix, lower heat for a slow simmer and cook for about 15 minutes. Adjust salt, chili and pomegranate molasses to taste.
• Arrange eggplant halves in a greased pan and stuff with the cooked lamb. Bake in 400 degrees oven for 30-40 minutes. Serve immediately.