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1
Quarter the capsicums and remove the membrane and seeds; place the capsicum skin-side up, and the slices of eggplant, on a lightly oiled oven tray under a preheated grill or in a pre-heated hot oven, until the skin blisters; cover the capsicum with plastic wrap for 5 minutes; peel the skin away, then slice thinly.
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2
Cover the eggplant and capsicum with foil, to keep them warm.
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3
Cook the onions and garlic in a lightly oiled non-stick pan, stirring until the onion just softens; add the minced lamb and baharat and cook, stirring, until the minced lamb changes colour.
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4
Stir in the combined brandy, tomato paste and stock and bring to the boil.
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5
Reduce the heat and simmer, uncovered, while stirring, for about 2 minutes or until the liquid has reduced by half; remove the pan from the heat and stir in the lime juice, nuts and parsley.
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6
Cover to keep warm.
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7
Place the grapevine leaves in a large pan of boiling water, uncovered, for about 30 seconds or until just pliable; and drain in a single layer on absorbent paper towelling.
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8
Or, if you are using bottled grapevine leaves, rinse them thoroughly under cold water, then place them in boiling water for 10 seconds, then drain in a single layer on absorbent paper towelling.
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9
Place one leaf on each plate; layer each leaf with one slice of eggplant, a few capsicum slices, 1/4 cup of the minced lamb mixture and then cover with another grapevine leaf.
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10
Repeat the layering, ending with a layer of the minced lamb mixture.
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11
NOTES: Whenever a recipe includes tomato paste (which I find too sharp; it always gives me indigestion), I always use Evelyn's Fried Red Tomatoes Recipe #121041, which I have on hand in small portions in the freezer; and when I'm cooking lamb, if stock is required, I prefer to use a vegetable stock, either my Vegetable Stock Recipe #135453 or (since discovering it recently) Chef Kates Roasted Vegetable Stock Recipe #143292.
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12
Baharat is an aromatic all-purpose spice blend that is used throughout the Middle East and is often sold as Lebanese seven-spice.
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13
It can be found in Middle-Eastern food stores.
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14
To make a substitute for baharat, combine 2 teaspoons paprika, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 crushed clove and 1/2 teaspoon of ground nutmeg.
