• 1 eggplant, peeled and cubed
  • 6 tablespoons olive oil
  • 1 onion, very finely chopped
  • 3 garlic cloves, peeled and crushed
  • 1¼ pounds lamb, boneless cubed
  • water
  • 1 teaspoon pepper
  • salt to taste
  • 1 teaspoon seven spice seasoning (see recipe page 19)
  • 1 cup long grain rice, rinsed twice

Step 1

Preheat oven to 400°F.

Step 2

In a bowl, toss the eggplant with the 3 tablespoons olive oil, then place in a roasting pan.

Step 3

Place the roasting pan into the oven and roast for 40 minutes, then remove from oven and set aside.

Step 4

At the same time, place the other 3 tablespoons olive oil in a skillet to heat.

Step 5

Add the onion and garlic and stir occasionally to 5 minutes or until the onion has become transparent.

Step 6

Add the lamb and increase heat on the skillet, continue to cook over medium temperature, frequently stirring for 5-7 minutes, until the lamb is evenly browned (seared).

Step 7

Add enough water to cover the lamb.

Step 8

Sprinkle the pepper, salt, and seven spice seasoning and stir, reduce heat, and allow to simmer for 1 hour.

Step 9

Add cooked eggplant and the rice, and stir.

Step 10

Cook for an additional 15 minutes or until the rice is tender, then serve.