Spicy Eggplant with Ground American Lamb


June 20, 2022

Recipe provided by Nik Sharma (abrowntable.com), courtesy of the American Lamb Board (Spicy eggplant with ground American Lamb | American Lamb).

  • Prep: 15 mins
  • Cook: 3 hrs


4 Baby eggplants, halved lengthwise

Fine sea salt

3 tbsp Fresh lime juice

2 Shallots, peeled & thinly sliced into rings

2 tbsp Neutral oil, such as grapeseed

1 lb Ground American lamb

1 tbsp Low sodium soy sauce

1 tsp Fish sauce

1 tsp Ground black pepper

3 tbsp Sambal oelek

2-3 Scallions, both white & green parts thinly sliced


1Place the halved eggplants in a medium bowl, sprinkle 1 teaspoon of salt over the cut sides, add 1 Tbsp of lime juice and let sit for 10 minutes. While the eggplant sits, prepare the lamb.

2Heat a wok or large saucepan over high heat. Add the oil and once the oil is hot, add the shallots and sauteé 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.

3Add 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.

4Serve this eggplant dish over plain rice.