To me, there is something very special about Lebanese food. Maybe it’s growing up in western Sydney, maybe it’s the late night Manoosh runs (always a good idea) and their incredible Zaatar wraps:
…maybe it’s the winning combination of earthy spices and zesty lemons, or mayyyybe… it’s the beautiful people that travel half way across the planet when you decide to live abroad to visit you and cook you a big pot of Shish Barak in your home, like this dear soul! Love ya Giney!!
Either way, it is forever a favourite of mine and a cuisine I crave on the regular.
This recipe is my spin on a quick and easy lamb-stuffed eggplant, using Zaatar spices and fresh lemons and garlic. Fresh, nutritious and ready in 20 minutes. Serve with tahini, lemon and a fatoush or other simple salad.
What you need:
- 1 large eggplant (sliced into long strips about 1cm thick)
- 1 brown onion (diced)
- 3 tablespoons Zaatar spices
- 1/2 teaspoon cinnamon
- Juice of 2 lemons
- 3 cloves garlic, crushed
- 1/2 bunch parsley, chopped
- Small handful mint leaves, chopped
- 1/2 kilo lamb mince
- 1 tablespoon olive or coconut oil
- Salt and pepper
What you do:
Lightly salt eggplant slices and heat a grill with oil. Fry until chargrilled both sides (1-2 minutes). Set aside.
Heat oil in large frypan and sauté onions and garlic 5 minutes. Add Zaatar spices, fry 1 minute then add lamb and brown. Add cinnamon, lemon juice, salt and pepper to taste and finally herbs and cook another minute until aromatic.
Place lamb on eggplant and roll into neat little parcels. Alternatively, you could layer this into some kind of Lebanese-lasagne-like-labne creation and bake… Damn it why didn’t I think of that last night!