Lamb with Eggplant with Farinata (chickpea Crepe)
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings30
minutes20
minutesI love this recipe. The flavors are always so good. My kids even eat this even thought they would tell you they aren’t big fans of eggplant yet they eat it in different forms all the time. Farinata is an Italian savory pancake or crepe made from chickpea flour and herbs and water. It is delicious and makes a wonderful accompaniment to this dish. It really is so good on a cold winter night. It is comforting. If you don’t care for lamb, you can use ground beef, turkey or pork.
Ingredients
2 1/4 cups chickpea flour, Bob’s Red Mill
1/4 cup plain yogurt, plus more for serving
2 1/2 teaspoons kosher salt, divided
3 tablespoons plus 1 teaspoon olive oil, divided
1/2 lb ground lamb
1 1/2 teaspoons cumin
1/4 teaspoon red pepper flakes
1 lb eggplant, cut into 1 inch cubes
3 gloves garlic, thinly sliced
2 tablespoons golden raisins
1/4 cup red wine
1 (15oz) can diced toms
1/4 cup toasted pine nuts
Arugula, baby kale, or baby spinach
Lemon Wedges
Directions
- Whisk chickpea flour, 1/4 cup yogurt, 1 1/4 teaspoon salt and 2 cups plus 1 Tablespoon water in a medium bowl, set aside.
- Heat 1 Tablespoon oil in a large skillet over med high heat. Add lamb, cumin, red pepper flakes, and 1/4 teaspoon salt and cook-breaking up the ground meat to evenly cook. Once browned, transfer to a bowl with slotted spoon, leaving fat in pan.
- Add 2 Tablespoons oil to pan, then add the eggplant and remaining 1/4 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 the raisins and wine and cook string until heated through, another minute. Add the can of tomatoes, toasted pine nuts, and lamb, plus 1/4 cup water. Reduce heat to simmer, and let simmer for 15 minutes. stirring occasionally until most of the liquid has evaporated, about 15 minutes.
- In an 8 inch nonstick skillet, swirl 1 teaspoon oil, wipe it out if to much, just should be a coating. Whisk chickpea mixture well to loosen. Pour about 1/3 cup batter into the pan. Swirl batter around to even it out. Cook until bottom is browned, about 1 minute then flip over and cook 30 seconds. Keep warm in the oven or serve right away. Repeat until all the batter is used.
- Spoon lamb eggplant mixture on the top of each savory crepe. Serve with greens on top and sliced lemon and a dollop of yogurt.
