Name: Cumin and Smoked Paprika Armenian Stuffed Eggplant
Total time: 42 min
Yield: 4 servings
Cuisine: Armenian
Ingredients: 1 large eggplant; 200g ground lamb; 1 cup cooked rice; 1 onion, finely chopped; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1/2 cup tomato sauce; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin

Method

Preheat oven to 200°C (390°F). Cut eggplant lengthwise and scoop out the flesh, leaving a shell.
In a pan, cook ground lamb with onion until browned. Add cumin, paprika, salt, and pepper.
Mix smoked paprika and ground cumin into the lamb mixture.
Mix in cooked rice and tomato sauce. Spoon the mixture into the eggplant shells.
Place on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes until golden.
Check that the ground meat reaches 71°C (160°F) throughout before serving.