Spiced Lamb & Eggplant
I hate writing recipes but slowly, slowly I’m changing my tune. Old dogs new tricks and all that. I’ve been sharing meals with family and friends more often recently, and every so often someone asks what’s in a dish – or, brazenly, whether they can get the recipe.
So, somewhat reluctantly, I’ve started writing down what I actually do behind metaphorical kitchen doors. The hope is that I can now make a dish more than once and have it taste the same, variations in produce notwithstanding.
All that said, I thank my sister-in-law for this spicing recipe in this dish.
ingredients
UAE spice blend (grind together)
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 1 tsp ground cinnamon
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- ½ tsp Aleppo chilli powder
Eggplant
- 4 eggplants (200–250g each)
- 1–2 tsp fine salt
- 2 tbsp extra virgin olive oil
- 2 tsp UAE spice blend
Spiced lamb
- 2 tbsp olive oil
- 500g lamb mince
- 1 tsp salt
- 2 tbsp UAE spice blend
- 100g tinned diced tomatoes
To serve
- 4 tbsp flaked almonds, fried in butter
- Fresh coriander leaves (measure with your heart)
- ½ cup Greek yoghurt
- 2 small preserved lemons, finely diced
Cut the eggplants in half lengthways and score the flesh into diamonds. Rub the cut surface with the salt, working some into the slits. Set cut-side down on a cooling rack for at least 30 minutes, then squeeze out the excess water and pat dry.
Sprinkle with 2 tsp of the UAE spice blend, drizzle with olive oil, and roast at 180°C for 45 minutes, until nicely softened but not collapsed.
Meanwhile, make the lamb topping. Heat the olive oil in a large frying pan over high heat and fry off the mince. Add the UAE spice blend and salt, cook for another minute, then stir through the tinned tomatoes and cook for 5 minutes more.
To assemble: top the roasted eggplant with the spiced lamb, scatter over the coriander and fried almonds, then finish with the Greek yoghurt mixed through with preserved lemon and a little more coriander.
Serve with flatbreads, rice pilaf, couscous, or whatever takes your fancy.
Making ahead? Reheat the lamb-topped eggplant, covered, at 180°C for 25–35 minutes. Once warmed through, top with herbs, nuts and yoghurt as above.
