Roasted Eggplant Topped with Lamb and Tahini-Lemon Sauce

Silky roasted eggplant is topped with a rich, za'atar and sumac seasoned lamb
and tomato sauce.

Servings:

Author:

Main Course

American Middle Eastern

weeknight meals

Instructions

1 Preheat the oven to 375. Slice the eggplants in half lengthwise. Use the end of
a knife to deeply score the eggplants in a 1/2 inch cube pattern without slicing
through the skin. Brush with oil, sprinkle with granulated garlic, salt, and
pepper to taste. Place cut side down on a baking sheet and bake until easily
pierced with a thin knife, about 20-30 minutes.
2 Meanwhile, in a large skillet saute the onion and garlic until fragrant. Add the
lamb and saute until very nearly cooked through about 10 minutes. Drain off any
access fat if desired. Add the tomatoes and spices, saute, stirring occasionally
until the lamb is cooked through and the liquid from the tomatoes evaporates and
mixture thickens.
3 Remove the eggplants from the oven. Place, cut side up, on plates or a serving
platter and top with lamb mixture, pressing it into the eggplant with the back
of your spoon.
4 In a small bowl, whisk together the sauce ingredients and immediately divide
among the eggplants. Sprinkle with additional za'atar if desired.