Spicy Eggplant with Ground American Lamb
- 1 pound ground American lamb
- 4 baby eggplants, cut in half
- Fine sea salt
- 3 tablespoons fresh lime juice
- 2 shallots, peeled and thinly sliced into rings
- 2 tablespoons neutral oil such as grapeseed oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon ground black pepper
- 3 tablespoons sriracha sauce
- 2 to 3 scallions, both white and green parts, thinly sliced
- Place the halved eggplants in a medium bowl, sprinkle 1 teaspoon of salt over the cut sides, add 1 tablespoon of lime juice and let sit for 10 minutes.
- In the meantime, heat a wok or large saucepan over high heat. Add the oil and once the oil is hot, add the shallots and sauté for about 6 to 8 minutes, till they turn light brown.
- Rinse the eggplants under cold water, pat them dry and add them to the shallots. Stir-fry until the skin wilts and flesh is light brown, about 6 minutes. Transfer the shallots and eggplants to a plate. Return the wok to the stove.
- Add the ground lamb to the wok and cook until the lamb browns and releases its juices.
- Add the sriracha, soy, and fish sauce. Fold to combine well. Return the shallots and eggplant to the lamb. Add 1/2 cup water and cover the wok with a lid. Reduce heat to medium-low and cook till the eggplant is tender, about 20 minutes.
- Stir in the remaining lime juice. Taste and season with salt. Garnish with the scallions and serve immediately.
Source: A Brown Table & The American Lamb Board