Stuffed Eggplant with Lamb and Pine Nuts

-Preheat the oven to 425 degrees.

-Cut 2 large eggplants in half the long way.

-Place the eggplant cut-side up in a roasting pan large enough to accommodate them snugly.

-Brush the eggplant with 4 TBS extra virgin olive oil.

-Season with sea salt and fresh pepper.

-Roast for 20 minutes.

-Remove from the oven to cool slightly.

-While the eggplant is cooking, make the stuffing...

-Mix together the following in a small bowl:

1.5 tsp ground cumin

1.5 tsp sweet paprika

1 TBS ground cinnamon

-Dice up 1 onion.

-Heat 2 TBS extra virgin olive oil in a large frying pan.

-Add half of the spice mix to the pan along with the onion.

-Cook over medium heat for 5 minutes, stirring often.

-Add the following to the pan:

1 pound ground lamb

1/4 cup pine nuts

1/2 bunch chopped cilantro or a handful of basil

2 tsp tomato paste

1 tsp honey

1/2 tsp sea salt and some freshly ground black pepper

-Continue to cook and stir until meat is cooked.

-In a small bowl mix together the following:

2/3 cup water

1 TBS fresh lemon juice

1 tsp tamarind paste

4 cinnamon sticks

1/4 tsp sea salt

The remaining spice mix

-Cover the pan tightly with a lid or aluminum foil, return to the oven and roast for 1.5 hours.

-Twice during the cooking, remove the lid/foil and baste the eggplants with the sauce, adding some water if necessary.

-Serve warm, not hot or at room temperature.

A Stir Fry of Broccoli and Lamb from Plenty by Nigel Slater

-Wash a 1 bunch of broccoli and cut into small florets.

-Peel the stem and cut into bite size pieces.

-Blanch the broccoli in boiling water for 1 minute.

-Drain and set aside.

-Chop up 2 cloves of garlic.

-In a shallow sauté pan or wok, get 3 TBS peanut oil or ghee really hot.

-Add the garlic and cook stirring until soft but not colored.

-The author of this recipe (Nigel Slater) says, “it will appear that there is too much oil but bear with him.”

-Add 1 pound of ground lamb and let it color appetizingly, stirring to break it into small pieces.

-Add the drained broccoli.

-In a small bowl mix the following:

The juice and zest of 1 lime

1 TBS Thai fish sauce (nam pla)

1 tsp sugar

-Add to the hot pan and let sizzle briefly.

-Check for salt and stir in the following:

Some chopped chives or green onions

Fresh shell peas if you have some

2 grated carrots

-Serve warm.

Stuffed Eggplant with Lamb and Pine Nuts

-Preheat the oven to 425 degrees.

-Cut 2 large eggplants in half the long way.

-Place the eggplant cut-side up in a roasting pan large enough to accommodate them snugly.

-Brush the eggplant with 4 TBS extra virgin olive oil.

-Season with sea salt and fresh pepper.

-Roast for 20 minutes.

-Remove from the oven to cool slightly.

-While the eggplant is cooking, make the stuffing...

-Mix together the following in a small bowl:

1.5 tsp ground cumin

1.5 tsp sweet paprika

1 TBS ground cinnamon

-Dice up 1 onion.

-Heat 2 TBS extra virgin olive oil in a large frying pan.

-Add half of the spice mix to the pan along with the onion.

-Cook over medium heat for 5 minutes, stirring often.

-Add the following to the pan:

1 pound ground lamb

1/4 cup pine nuts

1/2 bunch chopped cilantro or a handful of basil

2 tsp tomato paste

1 tsp honey

1/2 tsp sea salt and some freshly ground black pepper

-Continue to cook and stir until meat is cooked.

-In a small bowl mix together the following:

2/3 cup water

1 TBS fresh lemon juice

1 tsp tamarind paste

4 cinnamon sticks

1/4 tsp sea salt

The remaining spice mix

-Cover the pan tightly with a lid or aluminum foil, return to the oven and roast for 1.5 hours.

-Twice during the cooking, remove the lid/foil and baste the eggplants with the sauce, adding some water if necessary.

-Serve warm, not hot or at room temperature.