I've made this a few times, but thought I'd bump it up again for those people doing TNT. Normal people can eat it with some pita bread...
Here's my version from today.
imam bayalda (the imam fainted)
Originally by Galya Talkington
Butchered by Roland Denzel
Note -- I did all of this in my Rival slowcooker, with removable metal pan. Browning was done on the stove, then final cooking on the heating element. You can use a large pan to cook, then use a baking pan or a crockpot to finish up.
2 aubergines (eggplant)
2 onions
4 cloves of garlic
1 tbsp olive oil
1 lbs ground lamb
1 7oz can tomato paste
2 cups water
1 tbsp turmeric
1 tsp ground ginger
1 tsp ground cinnamon
4 tbsp sweet paprika
1 tbsp ground cumin
2 tsp (at least) salt
2 tsp ground black pepper
pinch or more of ground cloves
Brown the meat and spoon the meat into a bowl. Leave the fat behind and pour into a small bowl for later.
Dice the eggplant (keep the skin on, if desired) and saute in batches, using the lamb fat. Use olive oil, if you run out of fat. As eggplant browns up, remove it to the bowl with the browned lamb.
Smash and chop the garlic and set aside.
Chop the onion and brown them in more fat or oil. When the onions have about 5 minutes left, add the garlic and continue to stir. If the garlic comes close to browning (don't let it burn), add 1 cup of the water, stir, and lower the heat.
Add the spices and tomato paste and stir well. When there are no more lumps of tomato paste, add the browned meat, eggplant, and additional water.
Crockpot or slow cooker it for a couple of hours.
or
In a covered baking dish, bake at 400 degrees for 30-40 minutes, checking every 15-20 minutes to stir and make sure it doesn't dry out (add some water, if necessary).
Like Galya said, it tastes great cold and hot. I just eat it like a bowl of chili, but you can serve it with yogurt or feta cheese on the side, as well as with pita bread or some low carb or whole wheat tortillas.
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