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The eggplant mixture is very thick and scrumptious. Serve on pita bread.

Servings: 4


1 eggplant, peeled and cut in ½-inch slices

1 cup olive oil

Salt and pepper

3 cloves garlic, chopped

½ tsp. ground cumin

½ tsp. paprika

¼ tsp. cayenne

3 fresh tomatoes, chopped, or 4 canned

2 tbsp. lemon juice or to taste

2 tbsp. chopped parsley

1¼ lb. ground lamb

2 tsp. ground ginger

2 tsp. ground cumin

2 tsp. paprika

Pinch cayenne

Salt and pepper

1 tbsp. olive oil for frying burgers


Brush eggplant on both sides with 3 tbsp. of the oil. Place eggplant on baking sheet.

Broil for 4 to 5 minutes per side or until browned. Cool, season with salt and pepper; chop eggplant and reserve.

Heat remaining oil in skillet on medium heat. Add eggplant, garlic and spices and sauté until spices are absorbed by eggplant. Add tomatoes and stir together.

Reduce heat to low and cook stirring occasionally until mixture forms a thick mass, about 20 to 30 minutes. Stir in lemon juice and parsley.

Combine lamb, spices and salt and pepper. Form into 4 patties. Heat oil in skillet on medium heat. Add patties and cook 3 minutes per side. Place in pita and top with eggplant jam.

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