Braised food

These easy lamb skewers feature a side of braised eggplant

First prepare the braised eggplant. The flavors will only get better with time. The key to cooking eggplants is to cook them well; there’s nothing worse than being half-cooked, leaving a dry taste in your mouth.

For 4 people

2 tablespoons olive oil
1 tablespoon of butter
1 onion, grated
4 garlic cloves, grated
1 teaspoon of paprika, cumin, coriander
2 sprigs of thyme
4 prunes, diced
1 eggplant, cut into 1cm dice
¼ cup of water
1 cup shelled broad beans
1 cup chopped cilantro

600g diced lamb
1 tablespoon olive oil
½ teaspoon of salt, cumin, paprika

To serve
Pita pockets, Greek yogurt, coriander

1. In a heavy bottomed skillet, heat the oil and butter. Add onion and garlic, cook 4 minutes. Add spices, thyme and prunes, stirring for a few minutes until fragrant. Stir in eggplant, then cover over low heat for 20 minutes, allowing it to sweat and soften. Add the water after 20 minutes with the beans and coriander and cook covered for another 15 minutes. Stir once or twice during cooking. Season and set aside.

2. Place the lamb in a bowl with the oil and spices. Thread onto skewers. Cook in a hot skillet or on a barbecue until cooked through.

3. Serve the skewers with the eggplant, pita breads, yogurt and extra cilantro.

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