A made up recipe that came out better than I expected.
Another evening, another dinner guest. This time of year, I have to invite people I can send home with zucchini.
Of course, I’m also growing eggplant, which I really like, and have a bunch of that to eat. After browsing Whole30 recipes for eggplant, I decided to try something completely different, something that used up garden vegetables and some of the ground lamb I had in my freezer from the half lamb I bought last year.
I also had a seasoning I’d whipped up for goat (which I also have in my freezer) that I knew would be great with the lamb. Called ras el hanout, I found the recipe on the Amazing Ribs website when I was looking for something interesting to season goat ribs. I made it exactly as written, including the culeb berries, which I tracked down online at Spice Jungle. The result is mind-bogglingly aromatic, reminding me of the middle eastern food I used to eat at my wasband’s Aunt Rose’s house or the Persian Room in Scottsdale.
So I made up this recipe. It’s Whole30 compliant, but what’s more important is that it’s delicious. And that’s what really matters, right?
- 2 medium to large eggplants or 4 medium Japanese eggplants.
- olive oil
- 1 pound ground lamb or goat. (I used lamb.)
- 2 cloves of garlic, minced
- 2 tablespoons ras el hanout
- 1 medium onion, chopped.
- 1 large or 2 medium tomatoes, chopped
- 1/2 can tomato paste
- salt and pepper to taste
Since this recipe is made up, the measurements aren’t precise and don’t need to be. Use more or less of any ingredient to suit your taste. I think it’s the combination of ingredients that make it good.
- Prep the eggplant:
- Cut half the eggplants lengthwise and, using a paring knife, carve away about half the flesh, leaving the skin and a layer of flesh. Brush the flesh with olive oil, place on a baking sheet, and bake in a 350°F oven until flesh is cooked. Remove and set aside.
- For the other half of the eggplants, pare away the skin and chop the flesh, as well as the flesh carved out of the other eggplant, into small pieces.
- Cook the lamb (or goat), onions, garlic, and ras el hanout together in a large skillet. You shouldn’t need to add any oil; the meat will be fatty enough. In fact, you can probably drain away some of the fat once the lamb is brown and the onions are just starting to get translucent.
- Add the chopped eggplant and tomatoes.
- Simmer until the eggplant is cooked.
- Stir in the tomato paste.
- Simmer another 10 minutes or so, stirring occasionally.
- Spoon the lamb, eggplant, and tomato mixture into the prepared eggplant skins. (You may have some leftover.)
- Return the stuffed eggplant skins to the oven and bake for another 10-15 minutes, until well heated.
- Remove from oven, season with salt and pepper, and serve.
I don’t have a picture. I’ll take one the next time I make this, which actually might be soon. I was thinking of trying it again with goat meat. I sure have enough eggplant and tomatoes in my garden.
You can skip the stuffed eggplant part — in other words, serve the dish on its own, with a salad, or with rice. The other day, I made scrambled eggs and topped them with reheated leftovers. Delicious!
If you make this, please come back and let me know how you liked it.