Lamb Salad
(with sweet and spicy eggplant, baby greens, and red pepper syrup)
Make 4 entrees

For the Sweet and Spicy Eggplant
2 ounces (4 tablespoons) olive oil
1 medium white onion, cut into small dice
1 large eggplant, cut into medium dice
2 ounces (4 tablespoons) honey
2 ounces (4 tablespoons) red wine vinegar
¼ teaspoon cumin powder
¼ teaspoon curry powder
Cayenne pepper, to taste
Salt and Pepper, to taste
1 tablespoon chopped fresh cilantro

For Eggplant Salad

• Heat the olive oil in a sauté pan over high heat.
• Add the onion and sauté for 2 to 3 minutes.
• Add the eggplant and cook until lightly browned, stirring occasionally, 4 to 5 minutes.
• Turn down the heat to low and add honey, red wine vinegar, cumin, curry, cayenne, salt and pepper. Continue cooking until the eggplant is tender but still moist.
• When the eggplant is finished, add the cilantro and combine.
• Adjust seasoning, if needed, to obtain a balance of sweet, spicy, and aromatic flavors.

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