Charred Lamb And Eggplant With Date Yogurt Chutney Recipes

CHARRED LAMB AND EGGPLANT WITH DATE-YOGURT CHUTNEY

Steps:

• In a medium bowl, whisk together the yogurt, lemon zest, lemon juice and garlic. Whisk in 5 tablespoons of the oil.
• Season the meat with 1 teaspoon salt and 1 teaspoon pepper and transfer to a large, nonreactive bowl. Pour half the yogurt mixture over the meat and toss well. Cover tightly with plastic wrap and refrigerate at least 3 hours or overnight.
• Heat the oven to 425 degrees. Toss the eggplant with the remaining 3 tablespoons oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast, tossing occasionally, until eggplant is golden brown and tender, 20 to 30 minutes. Scrape into a bowl. Whisk the dates and cilantro into the remaining yogurt mixture and toss with the warm eggplant.
• Adjust the oven to broil, with a rack 2 inches from the heat. Remove meat from marinade, wiping off any excess, and transfer to a large baking sheet. Drizzle lamb with a little oil. Broil until golden and cooked to desired doneness, about 4 minutes for medium rare. Let the meat rest for 5 minutes.
• In a small skillet over medium-high heat, toast almonds, tossing occasionally, until golden brown, about 3 minutes.
• Divide meat among serving plates and spoon eggplant next to the meat. Garnish with almonds and mint.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

SPICY LAMB WITH CHARRED EGGPLANT PURéE AND PITA

Steps:

• Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
• Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
• Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.