Deviled Eggplants

Have you ever wondered why we call them eggplants when they don't really look like eggs?  We may be more familiar with the dark purple aubergines that tend to grace grocery store shelves, but there are indeed some that are truer to their namesake.  These 'Ghostbuster' eggplants from my garden are a great example, with some shorter varieties appearing even more egg-like.

I may hate eggs, but I sure do love eggplant.  When all of the other summer produce is crying out to be eaten fresh, eggplant is full of opportunities to bake, saute, grill, and broil to your heart's content.

These 'deviled eggplants' are simply delicious.  Though baked and filled with rich lamb meat, the flavor profile keeps them summery.  Be sure to pick smaller eggplants with tender skin: go for the pale purple, marbled, or white eggplants instead of the deep purple.  With their thinner skin and lack of bitterness, they didn't require any special treatment.  If shopping in a grocery store where only dark purple are available, look for the smallest, youngest eggplants.

Ingredients (Serves 2-4, depending on sides):
- 2 eggplants (about 6-8" long)
- 1/3 c. died sweet onion
- 1/4 lb. ground lamb
- 1/4 c. chopped parsley
- 1 egg
- 1/2 c. greek yogurt (nonfat)
- dashes of salt, black pepper, and cumin to taste (1/4 tsp each, to start)
- panko bread crumbs
- olive oil

Directions:
- Slice the eggplants in half lengthwise and scoop out the interior, leaving about 1/4" around the edge.
- Dice the scooped out eggplant and set aside.
- In a large skillet, add a scant drizzle of olive oil and the onions.
- Sautee until the onions for about 3 minutes, then add the lamb and seasonings.
- Stir to break up the lamb and brown it, then add the eggplant.
- Sautee the mixture for about 5 minutes, then add a few tablespoons water to deglaze the bottom.
- Continue to cook until the eggplant is tender.
- In a separate bowl, whisk the egg together with the yogurt and parsley.
- Stir the yogurt mixture into the meat mixture until evenly combined and cook just another two minutes.
- Sprinkle the inside of the eggplant shells with a dash of salt then spoon the mixture into them, mounding it a bit on top to use it all.
- Sprinkle the top of the eggplants evenly with the panko and add a very light drizzle of olive oil.
- Bake the eggplants in the oven for 30 minutes at 350.
- Serve immediately.

I served this with a light simple salad of tomato, cucumber, and onion flavored with fresh parsley, dill, olive oil, salt, and pepper.  Easily multiplied to serve a crowd, these can be prepared earlier in the day for easy hosting.  Simply make the filling, stuff the eggplants, cover, and refrigerate.  Add the panko and put them un the oven, allowing a little extra time since they are now chilled.

Enjoy!

The Most Delicious Lamb Stew Ever. Seriously.

Okay, people.  I don't say this lightly.  But...  this might be one of the most delicious things I've ever made. It will definitely become a signature recipe of mine.  I kind of don't want to share, but it would just be cruel to deny it to the world.

It all started with a trip the grocery store.  I love lamb, so I always keep a look out for any specials.  This particular week they had a surplus of lamb stew meat.  It's not something you always see in stores, maybe a puny packet now and then, but this week they had pounds of it behind the butcher counter.  As the butcher wrapped up my order, my mind was racing with ideas.  As I finished my shopping, I made sure to grab potential ingredients.

When I got home I had a general idea of what I wanted to make, but I still wanted to look around online for some guidance.  There were many recipes that looked good, but nothing that was quite right.  Instead, I picked a few ideas I liked and decided to wing it.

I know this recipe looks long and complicated, but I promise you it's not so bad.  Do note that this is a rather thick stew without much liquid.  You could add more broth if you wanted, but I really liked the consistency.  As listed below, this makes a solid five servings.  And now, without further ado, the lamb stew!

Ingredients (do all of your chopping at once to get it done with, then add to pot as needed):

• 1/2 pound lamb stew meat chunks
• 2 medium onions, about two cups thinly sliced (I used one sweet and one yellow, but you could use both of the same kind)
• 1 clove garlic, minced or pressed
• 1/2 tsp. each of cinnamon, pepper, thyme, oregano, cumin; 1/4 tsp. allspice; salt to taste (start with 1/2 tsp and go from there)
• dash red wine (optional)
• 1/3 c. warm water with generous pinch of saffron added, allowed to sit to infuse for five minutes (optional)
• 1 can diced tomatoes with juices
• 1 small turnip (I used the purple top kind), peeled and chopped
• 1 carrot, chopped (I used a fat, ugly carrot and I thought it was much more flavorful than baby carrots.  Also, don't peel it, just scrub the outside lean.)
• 6 dried figs, stemmed, 1/4" dice (Optional, but highly delicious.  Dried apricots would also be good)
• 1/4 cup raisins, roughly chopped (I used a raisin blend I had from trader joe's that had multiple colors and sizes.  Try to use half yellow and half red.  If you have to choose one, use yellow if you use figs, and use red if you use apricots.)
• 1 can chick peas, drained and rinsed
• 1/2 lemon, sliced and seeded

Instructions:

1. Add saffron to warm water and let sit (optional)
2. Heat up dutch oven (or other heavy pot).
3. Pat your lamb dry.
4. Add 1 tbsp oil to pot.  Add lamb chunks in a single layer (multiple batches likely) when the oil is hot.  There should be a nice sizzle.  Turn over once when brown.  Remove to a bowl and set aside.
5. Lower heat to medium and add onions and garlic.  Stir occasionally.  When onions are transparent and lightly golden, add spices and stir.
6. Add generous dash of wine (1/4 c.?) and deglaze bottom of pot, scraping with wooden spoon.  (optional)
7. Add saffron water (or regular water), deglazing now if no red wine was used.
8. Add lamb and accumulated juices back to pot.
9. Simmer on low heat with cover on, approximately 1 hour.  (check periodically-- you can add some water if necessary, but you shouldn't need to.)
10. Add turnip, carrot, and fruit; stir.
11. Simmer addition 30-45 minutes.
12. Add chick peas; stir.
13. Place lemon slices on top of mixture.
14. Cover and simmer additional 20 minutes.
15. Serve immediately (without lemon slices).  Can be served over couscous or eaten plain.

You won't regret taking the time to make this stew.  In fact, just writing this has made me want to make it all over again.

Enjoy!

Aromatic Lamb over Lentils with Curried Turnips

This is a perfect dinner for a cold, blustery day. It's warm and filling and the spices envelope your kitchen with wonderful smells. The rich lamb is balanced with healthy lentils and the turnips are given some personality with the curry.

Ingredients:

• Lamb chops
• Green lentils
• 1 large turnip (I prefer the larger, greenish variety as opposed to the small purple ones)
• Parsley
• Olive Oil
• Garlic
• Salt and pepper
• Cumin, yellow curry powder, thyme or herbs de provence blend

Procedure:
For Lentils:

• Rinse and drains lentils. Put in saucepan covered with two inches of water and a dash of salt.
• Bring water to a boil and simmer for about twenty minutes. Lentils should be tender all the way through but not mushy.
• Season to taste with a drizzle of olive oil, a dash of cumin, pepper, and salt. Stir in torn parsley.

For Lamb:

• Rub surfaces of lamb chops with salt, pepper, and a generous amount of cumin and herbs.
• Drizzle a small amount of olive oil in the pan with minced garlic.
• When the oil is hot, place the lamb chops in the pan.
• Brown on each side, ideally flipping only once. I used thin lamb chops so they didn't take long. They should be pale pink in the middle when done, not very rare.

For Turnips:

• Peel and cut up the turnip. It's easier if you halve it first to give you a flat surface to stabilize it. It's ok if some peel remains. Cut into french fry shapes or little squares.
• Sprinkle generously with curry powder and a dash of salt.
• I like cooking the turnip in the pan the lamb chops were cooked in. It adds flavor, creates one less dirty pan, and can speed things along. If you do this, precook the turnips in the microwave a bit so it won't take as long (and your lamb won't get cold).
• Add a bit more olive oil to the pan and get it nice and hot (but not smoking!).
• Add seasoned turnips, stirring and turning as they start to brown. They should be completely tender and ideally a bit crispy when they are done.

This makes at least two large servings, and I promise it isn't as complicated as it sounds! Enjoy!
- Rori