This is one of the dishes that I contributed at the last FBM Potluck, cumin lamb noodles. At first, I was expecting a Xian kind of spicy dish. But instead, this kind of turned out to be more Middle Eastern/Morrocan to me. None the less, it was still tasty. A couple of tweaks need to be done (more on that later), but otherwise it's pretty good.
First up, the eggplant which I peeled and cut into cubes.
Recipe below is courtesy of Food & Wine
Cumin Lamb Noodles with Eggplant
TOTAL TIME: 30 MIN
SERVINGS: 4 TO 6
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 medium eggplant (1 pound), peeled and cut into 3/4-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon smoked paprika, preferably hot
Pinch of crushed red pepper
3/4 pound ground lamb
1/4 cup tomato paste
3/4 cup chicken stock
8 ounces gemelli
1/2 cup whole plain Greek yogurt
1/3 cup chopped mint
1. In a large skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the eggplant, garlic, oregano, cumin, paprika and crushed red pepper and season with salt. Cook, stirring, until fragrant, 1 minute. Add the lamb and cook, breaking up the meat into small pieces with a wooden spoon. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the stock and bring to a boil. Cover and cook over low heat until the sauce is thickened, 12 minutes.
2. Cook the pasta in a pot of salted boiling water until al dente, 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Stir the pasta and 1/4 cup of the reserved cooking water into the sauce; add more water if a thinner sauce is desired. Remove the skillet from the heat and stir in the yogurt and mint. Season with salt and serve hot.
MAKE AHEAD The lamb sauce can be refrigerated overnight and reheated.