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Spicy Eggplant with Ground American Lamb

Prep Time:
15 mins.
Cook Time:
3 hrs.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add the ground lamb to the wok and cook until the lamb browns and releases its juices.
  5. 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.
  6. 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