This Syrian dish is ideal for this time of year, when tomatoes and eggplants seem to be coming out of the ears!
While there are a couple components to this, you can make them at the same time and get this ready in a jiffy.
This recipe largely comes from Anissa Helou's Feast: Food of the Islamic World. It's a great cookbook full of tasty bites.
Ground lamb is often included in our Large CSA shares. Order yours today!
1. Prick the eggplant with the tip of a fork or sharp knife in a few places. Char the eggplant over a gas flame (or grill them) to add smoky flavor and then roast in a 450 degree oven for 40 minutes.
2. As the eggplant are cooking, melt butter in a deep skillet over medium heat. Add lamb and saute until no pink color remains. Add the chopped tomatoes and simmer for 20 minutes until the sauce has thickened. Season with salt and pepper to taste.
3. Halve the eggplant and scoop out the flesh. Mash with a potato masher until a consistent, smooth texture forms. Add garlic, yogurt, and tahini and season to taste with salt.
4. To serve, spread the eggplant puree over a plate and spoon the meat topping over it. Sprinkle parsley and pine nuts on top. Serve with bread.