Recipe Provided By"Nik Sharma"
- 4 baby eggplants, (cut in half)
- Fine sea salt
- 3 tablespoons fresh lime juice
- 2 shallots, (peeled and thinly sliced into rings)
- 2 tablespoon neutral oil such as grapeseed oil
- 1 pound ground American lamb
- 1 teaspoon ground black pepper
- 3 tablespoon sambal oelek
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fish sauce
- 2 to 3 scallions, (both white and green parts thinly sliced) for garnish
Place the halved eggplants in a medium bowl, sprinkle 1 teaspoon of salt over the cut sides, add 1 tableslpoon of lime juice and let sit for 10 minutes. While the eggplant sits, prepare the lamb.
Heat a wok or large saucepan over high heat. Add the oil and once the oil is hot, add the shallots and sauté for about 6 to 8 minutes, till they turn toffee brown. Rinse the eggplants under cold water, pat them dry with a clean kitchen towel and add them to the shallots, stir-fry till their skin wilts and then flesh is light brown, about 6 minutes. Transfer the shallots and eggplants to a plate. Return the wok to the stove.
Add the ground lamb directly to the wok and cook till the lamb browns and releases its juices. Add the sambal oelek, soy, and fish sauce. Fold to combine well. Return the shallots and eggplant to the lamb. Add 1/2 cup water and cover the wok with a lid. Reduce heat to medium-low and cook till the eggplant is tender, about 20 minutes. Stir in the remaining lime juice. Taste and season with salt. Garnish with the scallions and serve immediately. This dish is best eaten warm.
Serve this eggplant dish over plain rice.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest