Eggplant Musakaha with Ground Lamb

Method

1. Prepare the Eggplant – Brush the eggplant slices with olive oil and roast in the oven at 200°C (400°F) for 15-20 minutes, flipping halfway until golden.

2. Cook the Lamb – In a pan over medium heat, sauté the chopped onion in a bit of olive oil until soft, then add the ground lamb and cook until browned.

3. Add the Tomatoes – Pour in the diced tomatoes, season with salt and pepper, and let it simmer for 10 minutes until thickened.

4. Assemble the Dish – Layer the roasted eggplant in the pan with the lamb mixture, cover, and simmer on low heat for 5 minutes to allow flavors to meld.

5. Serve – Plate the musakaha and enjoy with warm pita bread or a side of rice.

Nutrition Facts

Per serving