Spicy Eggplant With Lamb

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 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
• 3/4 lb ground lamb
• 3 tablespoons canola oil, divided
• 1/2 cup shallot, thinly sliced
• 2 tablespoons cilantro, chopped

Recipe

• 1 mix broth, lime juice, soy sauce and sriracha in a measuring cup.
• 2 cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
• 3 cook lamb in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 hours.
• 4 add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
• 5 transfer to a bowl and wipe about pan.
• 6 return pan to high heat and add 2 tablespoons oil.
• 7 when pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
• 8 add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
• 9 pour in remaining broth mixture and lamb and stir until most of the liquid is absorbed, 1-2 minutes.
• 10 transfer to a serving dish and toss with cilantro.