Kebab with Smoky Eggplant Puree (Baba Ganoush and Lamb Kebab)

Ingredients

• •2 large eggplants
• •1.5 lbs ground lamb or lamb chunks
• •1/4 cup tahini
• •3 cloves garlic, minced
• •3 tablespoons lemon juice
• •3 tablespoons olive oil
• •1 medium onion, finely diced
• •2 tablespoons fresh parsley, chopped
• •1 teaspoon ground cumin
• •to taste Salt and pepper

Directions

1. 1Prick eggplants with a fork and roast directly over a gas flame or under the broiler for 15-20 minutes, turning occasionally, until charred and soft.
2. 2Scoop the soft eggplant flesh into a bowl, discard the skin, and let cool slightly.
3. 3Blend eggplant with tahini, minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper until creamy; set aside.
4. 4Mix ground lamb with diced onion, cumin, parsley, salt, and pepper, then form into oval shapes or thread onto skewers.
5. 5Heat remaining olive oil in a large skillet or grill to medium-high heat and cook kebabs for 8-10 minutes, turning frequently, until cooked through.
6. 6Arrange warm eggplant dip on a serving plate, top or surround with grilled kebabs, drizzle with additional olive oil, and garnish with fresh parsley.

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