Entree: Israel – Jerusalem – סינייה ➤ Siniya (Shallow oven-baked casserole of spiced ground lamb layered with eggplant and a tahini-tomato topping)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground lamb
- 2 medium eggplants, about 1 1/4 lb (570 g) total
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 large egg (about 50 g)
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) for roasting eggplant
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) crushed tomatoes
- 3 tbsp (45 ml) tahini
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 ml) water
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 tsp sweet paprika
- 1/4 cup (15 g) fresh parsley, chopped, plus extra for garnish
- 2 tbsp (20 g) pine nuts, toasted
- Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Slice the eggplants into 1/2-inch (1.2 cm) rounds, toss with 1 tbsp (15 ml) olive oil and a pinch of salt, and arrange on a baking sheet. Roast 20–25 minutes until softened and lightly browned; remove and set aside.
2. While eggplant roasts, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the diced onion and cook 5–7 minutes until translucent. Add minced garlic and cook 1 minute more.
3. Add the ground lamb to the skillet. Break up and brown for 6–8 minutes until fully cooked. Stir in tomato paste, crushed tomatoes, cumin, allspice, cinnamon, paprika, salt, and pepper. Add 1/4 cup (60 ml) water and simmer 6–8 minutes until mixture is cohesive and not too wet. Remove from heat and let cool slightly.
4. In a small bowl, whisk together tahini, lemon juice, the egg, and 1/4 cup (60 ml) water until smooth and pourable. Season with a pinch of salt; the egg helps set the topping during baking.
5. In a shallow 9x13-inch (23x33 cm) baking dish, arrange a single layer of roasted eggplant to cover the bottom. Spread the spiced lamb mixture evenly over the eggplant. Spoon the tahini-tomato mixture over the lamb and smooth into an even layer.
6. Sprinkle toasted pine nuts and chopped parsley over the top. Bake in the preheated oven 18–22 minutes until the tahini layer is set and edges are bubbling and golden.
7. Remove from oven and let rest 5 minutes. Garnish with extra parsley and serve warm with flatbread or rice.