Damas’ Lamb-Stuffed Eggplant (Fattet Makdous)

Ingredients

• 3 cups (750 ml) Greek yogurt
• ½ cup (125 ml) water
• 3 tbsp (45 ml) tahini
• 1 tsp (5 ml) lemon juice
• 1 garlic clove, finely chopped
• ½ tsp salt
• 2 onions, chopped
• 1 garlic clove, chopped
• ½ tsp Lebanese seven-spice powder (see note)
• 1 tbsp (15 ml) clarified butter or olive oil
• 1 ½ lb (675 g) lean ground lamb
• ½ cup (65 g) roasted pine nuts
• ¼ cup (10 g) cilantro, finely chopped
• 2 tbsp (30 ml) pomegranate molasses
• 8 small eggplants, about 5 oz (140 g) each
• Canola oil, for frying
• 5 cups (1.25 litre) homemade or store-bought tomato sauce
• ½ cup (125 ml) lamb or veal stock
• ¾ lb (340 g) fried pita chips, store-bought or homemade (see note)
• 1/3 cup (45 g) roasted pistachios
• 1/3 cup (45 g) roasted pine nuts
• 1/3 cup (60 g) pomegranate seeds
• 1/3 cup (15 g) cilantro, finely chopped
• 2 tsp Aleppo pepper or 1 tsp Espelette pepper