- 1 eggplant, peeled and cubed
- 6 tablespoons olive oil
- 1 onion, very finely chopped
- 3 garlic cloves, peeled and crushed
- 1¼ pounds lamb, boneless cubed
- 1 teaspoon pepper
- salt to taste
- 1 teaspoon seven spice seasoning (see recipe page 19)
- 1 cup long grain rice, rinsed twice
Preheat oven to 400°F.
In a bowl, toss the eggplant with the 3 tablespoons olive oil, then place in a roasting pan.
Place the roasting pan into the oven and roast for 40 minutes, then remove from oven and set aside.
At the same time, place the other 3 tablespoons olive oil in a skillet to heat.
Add the onion and garlic and stir occasionally to 5 minutes or until the onion has become transparent.
Add the lamb and increase heat on the skillet, continue to cook over medium temperature, frequently stirring for 5-7 minutes, until the lamb is evenly browned (seared).
Add enough water to cover the lamb.
Sprinkle the pepper, salt, and seven spice seasoning and stir, reduce heat, and allow to simmer for 1 hour.
Add cooked eggplant and the rice, and stir.
Cook for an additional 15 minutes or until the rice is tender, then serve.