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Broiled eggplants topped with crispy browned lamb, shallot, garlic, a super juicy and ripe tomato, toasted pine nuts, mint + parsley, smoky urfa pepper, lemon, olive oil and a generous drizzle of silan (date syrup) to tie all the flavors together.
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Eggplant: Cut about 4 small eggplants in half, then score in a criss-cross pattern with a paring knife. Sprinkle kosher salt generously all over cut side and let sit for about 30+ min to draw out excess moisture and bitterness. Rinse under cold water and pat dry. Drizzle or spray neutral oil all over eggplants. Broil, cut side up, on high heat, about 3-4 inches from the heat source until eggplants are golden brown and a little charred in some spots. Remove from oven and set aside.
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Meanwhile, in a carbon steel or cast iron pan, heat some grapeseed or avocado oil on med-high heat. Brown about ½ lb. of ground lamb; press it flat against the pan and scatter a minced shallot and garlic clove on top. Cook everything undisturbed for about 3-5 minutes. When the lamb edges are getting a bit golden and crispy looking, flip carefully and cook the other side for about 1-2 min. more until cooked through, breaking the lamb up into smaller pieces in the process and mixing the shallot + garlic throughout. Remove from heat and stir in a chopped tomato.
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To serve: Place broiled eggplants onto a serving plate, scatter the lamb + tomato mixture throughout, top with mint + parsley, urfa pepper and toasted pine nuts, drizzle with lots of lemon, olive oil and silan / date syrup on top, salt + pepper to taste.
#f52stuffed
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