Lamb Meatballs w/ Eggplant + Figs

Recipe to be finalized. To be honest I made this up as I went and I was already drunk from too much red wine. Never open up your bottle too early! Anyway, tastes great. I just don’t remember the exact measurements of the ingredients… so I’ll have to try it again some other time. (:

  • 1 lb ground lamb
  • 0.5 lb ground beef
  • 1/2 cup panko bread crumbs
  • ~7 indian eggplants
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp corriander seeds, grounded
  • 1/2 tsp mint
  • 5 dried figs
  • 1 cup red wine
  • 0.5-1 cup beef stock
  • 2 cans fire roasted diced tomatoes (i used 1 can regular)
  • 4 cloves of garlic, minced
  • 1 medium onion, diced
  • 1 tsp sugar


  1. Preheat oven to 390F.
  2. Line baking pan with foil. Rub eggplant with olive oil, place on foil and bake 20 min or until wrinkly and soft.
  3. Mix cumin, paprika, corriander, mint. Add half the seasonings to the meat along with 1 tsp kosher salt, half the minced garlic, 2 figs minced finely, and breadcrumbs. Combine gently. Form into golfball sized meatballs. In a medium sized dutch oven, heat olive oil on medium high heat, add meatballs, and brown evenly. Remove and set aside. Drain excess fat. 
  4. Add onions, the remainder of the garlic, and seasonings. Add a pinch of salt. Saute until onions soft and translucent ~10 min.
  5. Deglaze pan with 1 cup red wine. Reduce to half the volume. Add 2 cans of tomatos, sugar, 3 figs sliced up, and beef stock. Salt to taste. Return meatballs and eggplant. Cover and simmer, 30 min or until meatballs cooked through.
  6. Serve over grain to sop up sauce. (I made plain quinoa.)

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