Mediterranean Lamb & Eggplant

On a whim I bought some ground lamb that was on sale. I’ve never cooked lamb and had no idea what I was going to do with it but I’m up for trying new things. Additionally our produce box this week had 2 eggplants so as I searched Pinterest for ground lamb recipes and I happily stumbled across this recipes for braised eggplant with ground lamb. bingo!

I modified the recipe a little, based on my supplies and skill level and the end result was a pretty delicious recipe that both Joe and the boys enjoyed. Joe said it tasted pretty similar to chili with a Mediterranean flair. The kids enjoyed scooping the meat and eggplant with the pita bread which is certainly not Paleo. I topped the cucumbers (Noah calls them bumbers) with the lamb and eggplant which was more Paleo and still delicious.

Joe even made a pita sandwich with the leftovers which he ate cold for lunch the next day.

I think it would be really good topped with a Greek Yogurt or Tzatziki sauce.

Ingredients

• 2 Garlic Cloves, crushed
• 1 Eggplant, peeled and cut into 1-inch cubes
• 2 cups Grape Tomatoes, halved
• 2 Tablespoon Olive Oil
• 1 pound Ground Lamb
• 1 Tablespoon Season Mix (see below)
• 1 Tablespoon Tomato Paste
• 1/2 cup Water
• 1/2 Cucumber, peeled and sliced
• Feta, crumbled (non-Paleo optional)
• Pita Bread (non-Paleo optional)

Seasoning Mix (AKA Ras El Hanout) – Makes about 8 Tablespoons. Store in an airtight container.

• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Heat oven to 400*F.
2. Add 1 Tbs oil to a pan and add eggplant, garlic, and tomatoes. Cook in the oven uncovered, for 20 minutes.
3. Meanwhile, add a tablespoon of oil in a skillet over medium heat, add the lamb and seasoning mix. Cook, 10 minutes until browned.
4. Add the lamb to the vegetables.
5. Stir in tomato paste and water.
6. Cover and cook 20 minutes, until most of the liquid has cooked off.
7. Top with feta and serve with cucumbers, and fresh pita.