Moroccan Eggplant with Lamb and Tomatoes

Celebrate summer's tomatoes and eggplants with a savory dish, much simpler but reminiscent of a Greek Moussakka.  Lamb, seasoned with Moroccan spices, is a natural complement to summer's best, and this dish can be cooked up quickly without overheating the kitchen.

1 large eggplant
1 lb ground lamb
1 medium onion, finely diced
2 Tbsp tomato paste
2 tsp Ras el Hanout Moroccan spice, or other curry/masala powder
about 8 fresh basil leaves, julienned
1 large or 2 medium ripe tomatoes, cut into 6 thick slices
1 Tbsp fresh chives, finely diced
1 Tbsp fresh parsley, finely minced

Heat the grill to high.  Slice the eggplant into 6 slices, lengthwise and spray with a bit of olive or canola oil.  Grill eggplants for 5 minutes on first side.  Spray second side with oil and flip.  Grill another 5 minutes. Remove to a cookie sheet.

 

Turn off grill and heat oven to 375F.

Meanwhile, brown the lamb and onion in a bit of olive oil in a large skillet over medium-high heat.  Cook until the lamb is well browned and the onion is softened and beginning to color.  Add the tomato paste and spice powder and cook another 3-5 minutes. Add a dash of water if the mixture seems too dry.  Stir in the basil and salt and pepper to taste.

At the same time, heat a bit of olive oil in a large non-stick skillet.  Lay the tomato slices into the hot oil and cook the tomatoes over high heat for about 5 minutes, just to caramelize one side.  They should be bubbling and aromatic, but not falling apart.

Now construct the casserole by distributing the meat in small piles evenly amongst the eggplant slices.  Smooth out the meat to cover one half of each slice.  Fold over the other half of the eggplant and place in a large 13x9-inch casserole.  Carefully transfer the tomatoes on top of the eggplants.  Sprinkle with the chives and parsley and place in oven.  Bake about 20 minutes, until browned and bubbly.

Serves 4.