Stuffed aubergine with lamb and pine nuts

I once wrote how much I loved discovering Yotam Ottolenghi’s books. I use them all the time, “Jerusalem” and “Plenty” being my favourite ones, and have never been disappointed with any of the recipes. They are at once nothing I have ever eaten and at the same time give me hints of my grandma’s kitchen that was hugely inspired by Jewish kitchen. I found a great shop that sells lamb of amazing quality and since I love aubergines to the bone this recipe was the one I wanted to try. I’m in love and so is my family. The taste is very complex, texture really interesting. And the cinnamon and sugar in a meat dish is so my grandma Hala.