Eggplant & Lamb Tacos

By ltrodrigu

This is my recipe based on the one published in epicurious

Ingredients

• 1 1/4 teaspoons kosher salt
• 2 tablespoons olive oil
• 1/2 pound ground lamb
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 (1-pound) eggplant, cut into 1" cubes
• 3 garlic cloves, thinly sliced
• 1/4 cup golden raisins
• 1/4 cup red wine
• 1 (15-ounce) can diced tomatoes
• 1/4 cup toasted pine nuts
• 6 ounces plain yogurt
• 1 small cucumber, seeds removed, chopped
• Zest of 1/2 lemon
• 8 wheat tortillas, warmed
• Baby greens such as arugula, kale, or spinach, for serving
• Lemon wedges, for serving

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heat a large non-stick skillet over medium-high heat. Add lamb, cumin, red pepper, and 1/4 teaspoon salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.

Add 2 tablespoons oil to skillet, then add eggplant and remaining 1 teaspoon salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.

Mix together yogurt, cucumber and lemon zest. Warm tortillas in microwave between two moistened paper towels for 40 seconds.

Spoon lamb filling onto tortillas. Top with greens and yogurt mixture. Serve with lemon wedges alongside.