Spicy Eggplant With Ground Lamb

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/3 cup chicken broth
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 -2 tablespoon sriracha chili sauce
• 1 1/2 lbs eggplants, ends trimmed, not peeled
• 3/4 lb ground lamb, i have used ground turkey with good results
• 3 tablespoons canola oil, divided, i use peanut oil
• 1/2 cup shallot, thinly sliced

Recipe

• 1 mix broth, lime juice, soy sauce, and sricacha sauce in a measuring cup.
• 2 cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
• 3 cook lamb in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
• 4 add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
• 5 transfer mixture to a bowl and wipe out pan.
• 6 return pan to high heat and add 2 tablespoons oil.
• 7 when hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
• 8 add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
• 9 pour in remaining broth mixture and lamb and stir until most of liquid is absorbed 1-2 minutes.