{"id":13510,"date":"2023-02-14T16:37:07","date_gmt":"2023-02-14T16:37:07","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/syrian-brussels-sprouts-with-pomegranate-walnuts-2\/"},"modified":"2023-02-15T11:56:54","modified_gmt":"2023-02-15T11:56:54","slug":"turkish-eggplant-stuffed-with-lamb-walnuts","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/turkish-eggplant-stuffed-with-lamb-walnuts\/","title":{"rendered":"Turkish Eggplant Stuffed with Lamb &#038; Walnuts"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/winter-2023\/in-search-of-healthy-new-cookbooks-offer-ideas\/\" target=\"_blank\" rel=\"noopener\">Back to Food Article<\/a><\/p><\/p>\n<p><a href=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2023\/02\/Lebanese-Eggplant-Stuffed-with-Lamb-and-Walnuts-FoodTrients-GI-recipe.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13511\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2023\/02\/Lebanese-Eggplant-Stuffed-with-Lamb-and-Walnuts-FoodTrients-GI-recipe.jpg\" alt=\"\" width=\"600\" height=\"625\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2023\/02\/Lebanese-Eggplant-Stuffed-with-Lamb-and-Walnuts-FoodTrients-GI-recipe.jpg 600w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2023\/02\/Lebanese-Eggplant-Stuffed-with-Lamb-and-Walnuts-FoodTrients-GI-recipe-288x300.jpg 288w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<div class=\"recipe-card\"><\/p>\n<h3>Turkish Eggplant Stuffed with Lamb &amp; Walnuts<\/h3>\n<p class=\"servings\">Makes 4 servings<\/p>\n<ul>\n<li>2 large eggplants<\/li>\n<li>\u00bc cup extra-virgin olive oil, divided<\/li>\n<li>1 large onion, diced<\/li>\n<li>3 teaspoons minced garlic<\/li>\n<li>1 lb. ground lamb<\/li>\n<li>1 cup toasted walnuts, coarsely chopped (or whole toasted pine nuts)<\/li>\n<li>1 teaspoon ground cumin<\/li>\n<li>\u00bd teaspoon ground turmeric<\/li>\n<li>\u00bc teaspoon cardamon<\/li>\n<li>1 teaspoon sea salt<\/li>\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n<li>1\/3 cup pomegranate molasses<\/li>\n<\/ul>\n<p>\u00bd cup chopped fresh parsley, as garnish<\/p>\n<p>Preheat the oven to 375 degrees F and line a baking sheet with\nparchment paper.<\/p>\n<p>Cut the eggplants in halve lengthwise. Score the cut side (into a diamond grid) of each half, making sure not to pierce the skin.<\/p>\n<p>Brush the eggplants with 2\u20134 Tbs. oil, place them on the baking sheet, and roast for 30\u201340 minutes or until tender. When slightly cooled, scoop out just enough of the flesh to create a small indentation. Keep the eggplant halves warm.<\/p>\n<p>Make the lamb and walnuts: While the eggplants are roasting, heat a skillet over medium heat. Warm 2 Tbs. oil, then add the onion and saut\u00e9 for 2\u20135 minutes or until translucent. Add the\ngarlic and saut\u00e9 for about 30 seconds or until fragrant. Add the ground lamb and cook for 7\u201310 minutes or until the meat is fully browned. Stir in the walnuts, cumin, turmeric, cardamom,\nsalt, and pepper until well incorporated. Fold in the scooped-out eggplant and the pomegranate molasses and cook for 5 more minutes.<\/p>\n<p>To serve, top the eggplant halves with the lamb and walnut mixture. Garnish with the parsley.<\/p>\n<p><\/div>\n<p class=\"author-credit\">Recipe has been reprinted\/posted by permission of FoodTrients.com and Skyhorse Publishing, excerpted from Grace O\u2019s cookbook, Anti-Aging Dishes from Around the World: Recipes to Boost Immunity, Improve Skin, Promote Longevity, Lower Inflammation, and Detoxify<\/p>\n<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/winter-2023\/in-search-of-healthy-new-cookbooks-offer-ideas\/\" target=\"_blank\" rel=\"noopener\">Back to Food Article<\/a><\/p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>View recipe<\/p>\n","protected":false},"author":3,"featured_media":13511,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,168],"tags":[],"class_list":["post-13510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-winter-2023-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/13510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=13510"}],"version-history":[{"count":2,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/13510\/revisions"}],"predecessor-version":[{"id":13513,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/13510\/revisions\/13513"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/13511"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=13510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=13510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=13510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}