Lamb and Eggplant Stew (Karnıyarık)

Instructions

1. 1
   Preheat oven to 200°C. Halve eggplants lengthwise, score the flesh, and bake for 20 minutes until softened. Scoop out flesh leaving 1 cm shell, and chop the scooped flesh.
2. 2
   Heat olive oil in a large pot over medium-high heat. Brown the lamb chunks in batches, then remove and set aside.
3. 3
   In the same pot, sauté diced onions until golden, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. 4
   Return lamb to the pot. Add cumin and paprika, stirring for 1 minute to toast the spices.
5. 5
   Pour in canned tomatoes and stock. Add bay leaves, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.
6. 6
   Add the chopped eggplant flesh to the stew and simmer for another 15 minutes until lamb is tender.
7. 7
   Fill each roasted eggplant half with the lamb and eggplant mixture, serve hot with the remaining sauce spooned over top.