After the summer, and so many days of baking COVID cookies, I sort of felt like I was in a creative kitchen desert.
I didn’t feel like I had any new ideas. I had no motivation. And, I was just plain tired.
And then, just like most of my motivational and inspirational experiences, the idea flashed before my mind: Mediterranean Eggplant & Lamb. The aromatics of this recipe are quite special, involving, star anise, cardamom, black pepper, red pepper, cumin, mustard, and salt. All of these flavors are toasted together to coat the salubrious lamb, accompanied by sautéed eggplant and tomatoes with balsamic and blue cheese.
This is a lovely dish, no matter how you shake it.

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Mediterranean Eggplant & Lamb

Eggplant & Lamb:
4 Tbs. butter, melted
1 medium shallot, finely chopped
1 1/2 lb. boneless lamb chops
1 medium eggplant, coarsely chopped and sweated (lightly salt and let sweat for 5-10 minutes on a paper towel)
**Spice Mix (MAKE THIS FIRST)
1 cup cherry tomatoes
1 Tbs. balsamic vinegar
1/4 cup blue cheese

Aromatic Rice:
1 cup Basmati rice
2 cups water
reserved anise seed

In a large Dutch oven, combine the melted butter and shallot. Sauté until the shallot is just beginning to soften.
Add the lamb, at high heat, and sear all sides.
Reduce heat to medium.
Season with the spice mix. Stir well.
Add the sweated eggplant and tomatoes. Cover and cook for about 5-10 minutes.
Stir and smash the tomatoes with a spatula to help release their juices.
Cover again for 3-5 minutes.
Remove the lamb and set aside.
Add the balsamic vinegar at low heat and cook until the veggies are soft and saucy. Add additional salt to taste.

Meanwhile, bring the water, rice, and star anise to a boil in a medium pot.
Reduce to a simmer. Cover and steam for 5 minutes, until fully cooked and fluffy.
Remove and discard the star anise.

To serve, plate the rice, top with the seasoned lamb chops, and then the eggplant tomato mixture.
Top with crumbled blue cheese.

**Spice Mix:
1/2 tsp. whole black peppercorns
1/2 tsp. whole cardamom pods
1/2 tsp. cumin seeds
1/2 tsp. brown mustard seeds
1/2 tsp. red pepper flakes
1/2 tsp. coarse sea salt
1 star anise pod

In a dry skillet, toast the spices until fragrant, about 5 minutes, stirring constantly to prevent burning.
Transfer to a mortar and pestle.
Coarsely grind.
Remove the cardamom pods ( husks to discard) and most of the large pieces of star anise. Reserve the large pieces of anise.
Continue to grind until a little more smooth. Set aside.