Making Lamb and Eggplant Dip

Total Time: 1 hour

Ingredients:

• 2 large eggplants
• 1 onion, sliced
• 1/2 cup cooked lamb meat (shoulder area works well)
• 1/2 cup cooked lentils
• 1 tsp ground turmeric
• salt & pepper to taste
• 2 Tbsp Greek yogurt
• 1/3 cup oil
• 1/4 cup dried mint
• Greek yogurt or labne to serve
• lavash bread to serve

Steps:

1. Peel and cut the eggplants into thick slices. Soak in salt water for about 30 minutes, then drain and dry. This will remove all their bitterness.

 
2. Place eggplant slices in large oiled pan over medium heat in single layer. Brown on both sides, but don't cook all the way through.

 
3. Place a lid on top and cook for 5 minutes. This will help cook the eggplant thoroughly without adding too much oil.

 
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4. Add some oil in another pan over medium heat and fry the onion slices until golden brown.

 
5. Add the eggplant to the fried onion.

 
6. Place the cooked lamb meat and boiled lentils in a large plate or bowl.

 
7. Mash together the lamb and lentils until smooth.

 
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8. Place lamb/lentil mixture into the onion/eggplant mixture and mash together. Add turmeric and salt and pepper to taste.

 
9. Mash this mixture thoroughly.

 
10. You can use an immersion blender, blender, or food processor to make it super smooth.

 
11. Stir in two tablespoons of Greek yogurt.

 
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12. To make the fried mint, heat up 1/3 cup oil on high until hot, then remove from heat. Add 1/4 cup dried crushed mint leaves. Allow to sizzle while you stir.

 
13. If the fried mint doesn't have a layer of oil on top, add a bit more oil.

 
14. I like to serve this with Greek yogurt or Labne, which is like Greek yogurt but strained even further. You can add a touch of salt to either when serving, or leave them as is.

 
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