MAIN COURSE

It’s that time of year, still, when eggplant and tomatoes rule the garden. This is the time, too, when it is beginning to feel like fall. This dish captures both seasons. Enjoy!

• 4 slender Japanese eggplants
• ¾lb.fresh ground lamb
• 1 egg, beaten
• 1 ts. Garam masala
• ¾ ts. Ground cardamom seeds (or grind your own, and discard the white pod)
• 1 T flour
• 1 T minced ginger root
• 2 T finely minced garlic
• 1 onion, finely chopped
• ½ ts ground fenugreek
• 2 ts. Ground coriander seed
• 2 ts. Ground cumin seed
• 2 T vegetable oil
• 1 T butter
• ⅔ cup chicken stock
• 6 tomatoes, peeled and seeded (I like romas for this dish – less juice)

1. Cut eggplant in half lengthwise – about to 1 inch thick and about 3 inches long
2. Toss with salt; place in colander; weigh down and let rest for 30 minutes or so
3. Mix lamb with the egg, flour, the garam masala, and 1/3 ts ground cardamom. Season well with salt and pepper.
4. Place vegetable oil in large skillet and let oil get hot. Add lamb mixture in uneven clumps – about 15 clumps. Saute quickly on both sides. You want lamb browned on the outside, but somewhat rare on the inside. About three minutes
5. Remove lamb and reserve.
6. Lower heat to medium. Add the butter, ginger, garlic and onion to pan. Saute, stirring, for a minute or so. Add the remaining garam masala, ground cardamom, ground cumin, ground coriander and ground fenugreek. Saute a couple of minutes. Press water out of eggplant chunks, rinse and pat dry, and add to pan. Stir well to coat with spice mixture. Add stock, slowly stirring to blend. Cut tomatoes into broad strips and distribute across the eggplant. Cover and cook over low heat until eggplant is just soft (15 minutes).
7. When eggplant is ready, add reserved clumps of lamb and stir gently, keeping lamb, eggplant and tomatoes intact. Cook over medium-high heat for one or two minutes, or until the lamb pieces are just warm.