Eggplant season is still here, and I’ve seen loads of eggplant-related recipes featured on the NYTimes lately, like Martha Rose Shulman’s Lasagna with Tomato Sauce and Roasted Eggplant, Melissa Clark’s Eggplant Dip for non-eggplant eaters, and the awesome Eggplant Marinana Sandwich from Frankies Spuntino Restaurant in Brooklyn. Inspiration central.
It just so happens that while I was ‘fondling’ the beautiful eggplants at the market the other day, my eye flecked over to the Brooklyn Cured meat booth, and they had lamb sausages on special–with Greek yogurt, lemon, and parsley. Suddenly my brain switched from craving a hearty winter pasta to Mediterranean mezze. The weather has been so lovely lately, so I figured I could spare a hearty pasta for a few more weeks. And then I remembered Deb’s recipe for Roasted Eggplant with Yogurt-Tahini Sauce and Cumin-Crisped Chickpeas from her cookbook!
Since I found this amazing lamb, I swapped my usual chickpea preference for ground lamb. With a few heaps of roasted cauliflower (I didn’t use harissa this time but if I had it around I might have…) and warm whole wheat pita, I felt very proud of my meal.
The smaller eggplants are great for roasting in larger hunks (oxymoron?!). I quartered mine because I like a greater surface area for browning on the edges but still being soft on the inside.
As you can see, I smothered my meal in the yogurt-tahini sauce. I ended up making a second batch of the sauce the next day because it was just so good for dipping and spreading. Threw some fresh mint into the mix, but you could use whatever herbs you like, or nix the herbs and go garlic and paprika! This may be my new hummus. And all you have to do is whisk.
Roasted Eggplant + Ground Lamb
From the Smitten Kitchen Cookbook
2-3 small eggplants
olive oil
salt
1/2 onion, chopped fine
1 lb. of ground lamb or ground lamb sausage
Preheat the oven to 425 degrees F. Take the tops off the eggplants, and either half them or quarter them. Brush a baking sheet with olive oil, place the eggplant pieces cut side up and brush the exposed sides with olive oil. Sprinkle with salt. Roast in the oven for about 15 minutes, flip, and roast for another 15-20 minutes, until the skin is dimpled and the interior glazed and golden.
About 10 minutes before the eggplants are finished roasting, heat a (cast-iron if you have one) skillet. Add a touch of olive oil and saute the onion until starting to brown. Add in the lamb and cook for about 5 minutes, until no longer pink inside. Drain the fat.
Serve the lamb with the roasted eggplant (you can roast cauliflower, too!), the yogurt tahini sauce, and some warm (whole wheat) pita bread.
Yogurt Tahini Sauce
2/3 cup plain yogurt (I used Stonyfield low-fat yogurt)
1/3 cup tahini
1 garlic clove, minced
pinch of salt
lemon juice, to taste (about 1-3 Tablespoons)
fresh herbs, chopped (I used fresh mint)
Whisk everything together. Taste and adjust for seasoning. Give it a sprinkle of paprika for a pop of color!
Figsinmybelly 