Lamb and Eggplant

A tasty and different one dish meal. For vegetarians, leave out the lamb

½ Lb. ground lamb
1 medium eggplant cut into ½ " cubes
1 bunch scallions, cleaned and cut finely
3 cloves garlic, chopped
1 cup Cherry or grape tomatoes, cut in half and salted
¼ cup feta cheese
¼ cup mint, chopped
Red pepper flakes
Cooking oil
Salt

After dicing eggplant, salt well in colander and let sit for ½ hour. Rinse well and drain on paper towels.

Heat oil in pan until hot. Sauté scallions 3 minutes until they start to brown. Add Lamb, breaking up into small pieces. Add Garlic. Sauté over high heat until lamb is well done. Remove lamb mix to bowl, leaving oil in pan.

Add Eggplant and tomatoes and sauté until soft, about 5 minutes. You may need to add more oil.

Return lamb mix to pan, remove from heat. Stir in Feta, red pepper and mint. Serve


2-3 servings

45 minutes