This meal was surprisingly quick to put together on a recent worknight. I’d already thawed the ground lamb that I almost always have on hand in the freezer (often from Whole Earth Center). I had a plump eggplant waiting in the crisper.
The eggplant I sliced in half (lengthwise of course), slashed the cut sides, and brushed with olive oil. I sprinkled some Syrian pepper and dried oregano on that.
For the lamb, I mixed it with breadcrumbs (dry or fresh, but please not store bought), milk, mint, minced shallot, and s&p to taste. Oh, and I had some feta cheese to use up, so I crumbled that in.
I broiled the eggplant and lamb in the oven at the same time. The eggplant I left cut side up throughout (it cooks pretty quickly, you’d be surprised), while I turned the lamb once. On the side I had some of the very good lentil/bulghur salad from the Whole Earth Center deli, and chunks of cucumber and radish. I may have had some yogurt-mint (or dill or what you like) sauce waiting on the side, too. Sometimes I take the time to make it, sometimes not. A delicious and easy dinner!
NJ SPICE 