Lamb with tomato and eggplant

Lamb with tomato and eggplant

I have a fond memory of a lamb bun eaten in Cairo many years ago, rich combination of flavor of charred lamb, cumin, juicy tomato, fresh basil, wrapped in soft white bun. Every now and then I will use similar combination to make a dish.

1. Cut lamb leg meat into cubes, season with salt, soy sauce, cumin, pepper and olive oil.

2. Cut eggplant into cubes, steam to cook, around 20 minutes.

3. Sear lamb meat until the corners are browned, remove from heat, add semi-dry tomatoes, cut into cubes, and a handful of fresh basil leaves, stir to mix well.

4. While hot, pour the meat mixture onto eggplant to absorb all the juice.