I’ve rediscovered eggplant as of late, and enjoy making any dish that calls for roasting them. While I grew up with eggplant making appearances at dinner, in Korean cooking it is generally raw or very lightly tossed in a pan and so you never really got that wonderful, rich eggplant flavor. This makes for an easy dinner that looks beautiful and goes very nicely with any rich red wine, we like using a California Zinfandel.
- 1 lb ground lamb (or ground beef but ground lamb has a nice flavor)
- 1 yellow onion (diced)
- 2 serrano peppers (depending on how spicy you want it)
- 1 vine ripened tomato
- 2 eggplants
- 1 tbsp cumin
- 1 tsp coriander
- salt and pepper to taste
- In a large pan, add some olive oil and sauté the onions until translucent, about 10 minutes with the cumin and coriander and salt. Add the ground lamb and cook until browned, about 10-15 minutes.
- In the meantime, heat your oven to 400 degrees. Cut the eggplants in half length-wise, drizzle with olive oil and place on foil on a baking sheet. Scoop out a little bit of each eggplant where the seeds are.
- Bake in the oven for about 45 minutes or until the edges of the eggplant are starting to look crispy.
- Keep the heat on in the oven after roasting the eggplants, and add about 1/4 of the ground lamb mixture to each eggplant, carefully mounding them on top of the eggplants. Add a tomato slice and half of a pepper.
- Return to the oven, and bake at 400 degrees for another 20 minutes.
- Serve immediately!