Pan-roasted Eggplant with Minced Lamb
Whether it’s Chinese eggplant with minced pork, traditional Lamb Moussaka, or Beef and eggplant Lasagna, you can never go wrong with pairing the king of vegetables with minced meat. My recipe below is inspired from the famous “Roasted eggplant stuffed with minced lamb” from Jerusalem, but has a personality of its own. Indians try to keep their meat and vegetarian dishes separate, but I have never hesitated in combining the two together whenever possible. Here, I have topped pan-roasted eggplant with one of my most cherished lamb recipes - the ever-popular Indian street food “keema”, where deliciously fatty minced lamb is fried in a thick sauce made of caramelized onions, tomatoes and spices. The end-result is a moist mass of perfectly-browned mince served with hot and toasty sourdough.
I much prefer pan-roasted eggplant over oven-roasted as it cooks pretty fast on a hot pan, gaining a lovely char while retaining all the rich meatiness within. Top the slices generously with some spiced keema (you can make it as mild or as hot as you like it), a dollop of creamy greek yogurt, some toasted pinenuts and ruby-red pomegranate pearls, and voila! You have a meal fit for a king!
This is a wonderful meal to make especially for a crowd. It’s easy, fuss-free, can be prepped ahead of time, and is extremely satisfying. Put together a few leafy greens in a pretty salad bowl, drizzle some parsley tahini (recipe here) on top, and you have a super-tasty salad to go with your already wonderful main. This dressing is delicious on some toasted sourdough too.
Enjoy the recipe and as always, leave any questions you may lave in comments. Happy Cooking!
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.Click here for more details.
Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.