Roasted Eggplant with Lamb, Tahini & Pomegranate

Ingredients

• 2 medium eggplants
• Olive oil, to brush
• 1 lb ground lamb (local, grass-fed if possible — can substitute beef)
• 1 small onion, finely chopped
• 1 bunch fresh parsley, chopped
• 2–3 tbsp olive oil (for roasting)
• 1–2 tsp salt
• 1 tsp each pepper, cumin, paprika
• —
• Tahini
• 3 tbsp tahini
• Juice of ½–1 lemon
• ½ tsp salt
• Pinch of cumin
• Water, as needed for consistency
• —
• To Serve
• 1 large juicy heirloom tomato (or a few smaller ones), grated
• Seeds from ½ pomegranate
• Fresh chopped parsley
• Olive oil
• Flaky salt

Method

1. Preheat oven to 425°F. Peel the eggplants and slice in half. Score, brush generously with olive oil, and sprinkle with salt. Roast until tender and golden.
2. In a pan, fry the onion until it starts to caramelize. Add the lamb, parsley, and spices. Cook until the meat is no longer red but still juicy.
3. Mix the tahini ingredients, adding water slowly until smooth and creamy.
4. Deseed the pomegranate (see the pomegranate technique).
5. Grate the tomatoes and season lightly with salt.
6. To plate: lay the roasted eggplants on a bed of grated tomato, top with spiced lamb, drizzle with tahini, and sprinkle pomegranate seeds over. Finish with chopped parsley, olive oil, and flaky salt.