Spiced Lamb With Smokey Eggplant

• 1 medium eggplant
• 1 tablespoon oil
• 1 pound ground lamb
• 1 small onion, sliced
• 2 garlic cloves, minced
• 2 small zucchinis
• 4 ounces white mushrooms, cubed
• 1/2 teaspoon ground ginger
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 4 tablespoons parsley, chopped
• toasted pita, chili garlic or harissa and yoghurt to garnish

1. Char eggplant on grill or over gas burner until tender and collapsing (about 15-20 minutes). Place in bowl, cover and let steam while you prep and cook the rest. Cut off top, peel and chop reserving any liquid that accumulated in the bowl.
2. Heat oil in a dutch oven or large pot. Cook lamb until just cooked through. Remove to a bowl and pour off all but 2 tablespoons of the fat. Add the onions and a pinch of salt and cook over medium heat until nicely browned. While onions cook, shred zucchini, lightly salt and let sit about 5 minutes. Squeeze as much liquid out as you can. Add mushrooms, garlic and zucchini to onions and cook until mushrooms have softened.
3. Add lamb to vegetables with spices and cook for a few more minutes. Stir in soy, sesame oil and parsley. Serve with a dollop of yoghurt, hot sauce of choice and grilled or toasted pita.

eggplant, oil, ground lamb, onion, garlic, zucchinis, white mushrooms, ground ginger, cumin, coriander, cinnamon, ground cloves, soy sauce, sesame oil, parsley, garlic

Taken from food52.com/recipes/38375-spiced-lamb-with-smokey-eggplant (may not work)