Entree: Israel – Galilee – סינייה ➤ Siniya (Baked minced meat and eggplant tray)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 40 min

Total 1 hr 25 min

Ingredients

- 2 medium (about 1.25 lb / 570 g) eggplants
- 2 tbsp (30 ml) olive oil, plus extra for brushing (30 ml)
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 1/2 lb (680 g) ground lamb
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) water
- 1 tsp ground cumin (2 g)
- 1/2 tsp ground allspice (1 g)
- 1/4 tsp ground cinnamon (1 g)
- 1 tsp kosher salt (6 g), adjust to taste
- 1/2 tsp black pepper (1 g)
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- 2 tbsp (30 ml) lemon juice (30 ml)
- 1/3 cup (80 g) plain Greek yogurt
- 3 tbsp (45 g) tahini
- 2 tbsp (30 ml) warm water (30 ml), more as needed to thin sauce
- 2 tbsp (30 g) pine nuts, toasted
- 1 tbsp (15 ml) olive oil for drizzling (15 ml)

Instructions

1. Preheat the oven to 425°F (220°C). Prick the eggplants with a fork, place on a baking sheet, brush with olive oil, and roast until very soft and charred in spots, about 30–40 minutes. Let cool, peel, and roughly chop or smash.
2. While eggplants roast, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Add the ground lamb to the skillet, breaking it up with a spoon. Brown the meat thoroughly, about 6–8 minutes, then stir in tomato paste, water, cumin, allspice, cinnamon, salt, and pepper. Simmer until the mixture is saucy and most liquid has evaporated, about 8–10 minutes. Stir in 1 tbsp (4 g) chopped parsley and 1 tbsp (15 ml) lemon juice. Remove from heat.
4. In a bowl, mix the roasted eggplant with a pinch of salt, 1 tbsp (15 ml) lemon juice, and 1 tbsp (4 g) parsley. Spread the eggplant evenly in a shallow 9x13-inch (23x33 cm) tray or baking dish.
5. Spread the spiced lamb mixture evenly over the eggplant layer. Smooth the top with a spatula.
6. Whisk together the yogurt, tahini, and 2 tbsp (30 ml) warm water until smooth and pourable; season with a pinch of salt. Spoon or drizzle the tahini-yogurt over the lamb in an even layer.
7. Bake in the preheated oven until heated through and the top is slightly set, about 12–15 minutes. If you want a lightly browned top, place under a broiler for 1–2 minutes, watching carefully.
8. Remove from oven, drizzle with 1 tbsp (15 ml) olive oil, sprinkle toasted pine nuts and remaining parsley over the top, and serve hot from the tray with lemon wedges if desired.