Ground Lamb and Eggplant Skillet

Instructions

1. 1

   Cut the eggplant into 3/4-inch cubes. Heat the olive oil in a large deep skillet and cook the eggplant 6-7 minutes until browned; set aside.

2. 2

   Brown the lamb and diced onion in the same pan, 7 minutes, then add the garlic, cumin, cinnamon, salt and pepper for 1 minute.

3. 3

   Add the tomatoes and eggplant, cover and simmer 10 minutes until the eggplant is silky.

4. 4

   Taste for salt and stir in most of the chopped parsley.

5. 5

   Serve in bowls with a spoonful of yogurt and the rest of the parsley on top.