IRAQI AUBERGINE AND LAMB STEW

My favourite cuisines other than Gujarati are - in no particular order - French, Arabic (from Levantine countries), Afghani, Persian, Mexican, Greek, Italian, and Japanese. I love cuisines that effortlessly combine ingredients to create deep complex flavours. Especially cuisines that have a variety of vegetarian foods, since I am mostly vegetarian and seldom cook meat at home.

This delicious sweet and tangy Iraqi lamb stew is not vegetarian, but it contains a small enough bit of meat to remain light on the body. It's also very versatile - this time I made it with lamb because I needed to use up some leftover ground lamb but I usually make it vegetarian. I find that the split yellow peas add enough meatiness to make a substantial stew - it makes a great meal with bread or rice and of course, a small crisp salad. 

Iraqi Aubergine and Lamb Stew
makes: 4 - 6 servings

- 1 large aubergine, cubed
- 2-1/2 tbsp. salt

- 4 tbsp. olive oil
- 1 med. zucchini, cubed
- 1 potato, cubed
- 2 carrots, cubed
- 1 bulb fennel, cubed

- 1/3 lb. ground lamb

- 1 large onion, diced
- 2 cloves garlic, minced

- 4 tbsp. pomegranate molasses

- 1/2 cup dried yellow split peas, soaked in cold water for 8 - 12 hours

- 4 dried red chillies

- 2 tsp smoked paprika
- 1 tbsp. chilli flakes or powder

- 2 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp ground cinnamon

- 1/2 tsp ground nutmeg

- 1/4 tsp ground cardamom

- 1/4 tsp ground cloves 
- 1 tsp freshly ground black pepper

1. In a colander, mix 2 tbsp. salt into the aubergine cubes. Let the aubergine sit for about 30 minutes until the bitter juices run out. Squeeze the cubes to remove any water that didn't drain out, and pat dry.
2. Preheat the oven to 375 F / 190 C. Mix the aubergine cubes with 2 tbsp. olive oil and bake for 15 - 20 min. or until tender.
3. While the aubergine is baking, heat the remaining 2 tbsp. of the olive oil in a large pan on medium heat. Add the dried chillies, onion, and garlic and sauté till the onion is translucent.
4. Add the lamb and cook for a few min. till the lamb is evenly browned, breaking up large chunks with a spoon. Add the split peas, all the vegetables (except the aubergine, which is still baking!) and the spices and stir to mix well. Turn the heat to high and add 2 cups water. Cook on high for 5 min. Reduce the heat to low, stir in the baked aubergine, pomegranate molasses, and remaining 1/2 tbsp. salt and cook till the vegetables are done, about 20 - 30 min., stirring occasionally.
5. Turn the heat off and adjust salt if needed. Serve with any Arabic bread or rice.

SKINNY DIPPING: MUTABBAL (AUBERGINE DIP)

Mutabbal, or baba ghanouj as it's more commonly (and some might say erroneously) known, is somewhat similar to the many varieties of baingan bharta, ringan nu bharthu, begun pora, etc. in India, in that they all use roasted aubergine (eggplant). But really the similarity ends there. The flavours and appearance of mutabbal couldn't be more different from any of the Indian roasted eggplant dishes which are heavily spiced, very fragrant, and anything but pale in colour.

Nevertheless, mutabbal is easy to make and delicious as part of a mezze or by itself with some fresh Arabic bread.

Mutabbal or Baba Ghanouj: Aubergine Dip

Makes: approximately 1-1/2 cups

- 1 large aubergine (eggplant)

- 3 cloves garlic
- 2 tbsp. tahini
- 1 lemon, juiced
- 1 tsp. salt (or to taste)
- 2 tablespoon olive oil

Garnish ideas: a pinch of sumac, 1 tbsp. minced parsley, or 1-2 tbsp. pomegranate arils

1. Rinse the eggplant, cut 3 slits in it, and tuck a garlic clove deep enough into each slit so it doesn't fall out during roasting.
2. Roast the eggplant in one of the following ways till it's completely charred, very soft, and shriveled (see the photo above):
1. Directly on a medium flame if you have a gas stove, turning occasionally to cook evenly.
2. On a grill.
3. In a pan in the oven at 400 F/200 C. 
3. Remove the roasted eggplant from the heat. When it is cool enough to handle, rince and cut the eggplant in half and scrape the roasted flesh and garlic into the bowl of a food processor. Discard the skin and stem.
4. Put all the other ingredients (except garnishes) into the food processor and pulse a few times to get a chunky dip or more to get a smooth dip. Taste and adjust salt and lemon.
5. Spread the mutabbal in serving plate, drizzle with olive oil and garnish with parsley, pomegranate arils, or a sprinkling of sumac. Serve warm or chilled with Arabic bread.