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A Vibrant, Colorful Middle Eastern Dish

by carolinagelen
passoverMiddle Easternappetizermiddleeasternfoodkosherpartyfood
Yield: 4 servings
Source: https://www.instagram.com/reel/CcoBIQePhpK

Ingredients

produce
  • 1 handfulparsley(finely chopped)
  • 1/4red onion(finely chopped)
  • 3-4eggplant(sliced into 1 cm thick rounds)
  • 1 handfulcherry tomato(finely chopped)
  • 2shallot(finely chopped)
  • 1garlic clove
  • 1jalapeño(finely chopped)
protein
  • 1 lbground lamb
pantry staple
  • kosher salt
  • pepper
  • 1 1/2 teaspooncumin seeds
  • 1/4 teaspooncayenne
  • 3 tablespoonolive oil
  • 1 teaspooncoriander seeds(whole)
  • 1 teaspoondried oregano(dried)
  • 1 teaspoondried basil(dried)
  • 1 teaspoonpaprika
  • 1/2 teaspooncinnamon
  • 1/4 teaspoonturmeric
other
  • 1 cupwater(boiling hot)
  • 1/2 cupcashew
  • 1 tablespoonlemon juice

Instructions

  1. Soak the cashews in boiling hot water for 30 minutes. Heavily salt the eggplant slices, this will draw out excess moisture. Rest for 5 minutes, then pat dry using a paper towel. Flip and repeat. Drizzle olive oil and sprinkle pepper on top.
  2. Add 2 tbs oil to the skillet on medium heat and sear the eggplant slices until golden brown on each side. Adjust the heat as needed.
  3. In the meantime, add oil to another skillet. Add the shallots, sauté until translucent, add the spices and sizzle for 1 minutes. Add the meat and cook until brown and slightly caramelized, for about 15 minutes.
  4. Drain the cashews, add them to a blender or food processor with the remaining ingredients. Blend until smooth. If the sauce is still chunky, keep adding more oil and water as needed, it really depends on the blender.
  5. Toss all salad ingredients in a bowl.
  6. Plate the fried eggplant, sauce on top, meat, more sauce and chopped salad.