Lamb and Eggplant Pies

Ingredients:

• 1 pound ground lamb
• 2 medium-sized eggplants, diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 2 tablespoons tomato paste
• 1/2 cup beef broth
• 2 tablespoons freshly chopped parsley
• Pie crust dough

Instructions:

1. Preheat your oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced eggplant and cook until tender, stirring occasionally, for about 8 minutes. Then, transfer to a plate and set aside.
4. Add the ground lamb to the same skillet and cook until browned, stirring occasionally, for about 8 minutes. Then, transfer to a plate and set aside.
5. Add chopped onions to the skillet and cook for about 5 minutes, stirring occasionally. Then, add minced garlic and cook for another 2 minutes, stirring occasionally.
6. Add the cumin, coriander, paprika, cinnamon, allspice, cayenne, and salt and cook for 1 minute, stirring occasionally.
7. Add the tomato paste and beef broth and mix well.
8. Add cooked lamb and eggplant to the skillet and mix well.
9. Add freshly chopped parsley and mix well.
10. Roll out your pie crust dough and cut out circles to fit inside a muffin tin.
11. Place the pie crust circles into the muffin tin and press them down to create a pie crust shell.
12. Add the lamb eggplant mixture into the pie crust shells.
13. Bake for 20-25 minutes or until the pie crust turns golden-brown.

Verdict:

These pies are packed with flavor! The combination of lamb and eggplant gives it a unique taste and texture that is sure to impress your guests. The spices add a warmth and depth to the dish, while the tomato paste and beef broth lend a rich umami flavor. These pies are perfect for a dinner party or as a snack.

Serving Suggestions:

These Lamb and Eggplant Pies can be served as an appetizer or main course. For an appetizer, serve with a simple salad or some pita bread. For a main course, serve with a side of couscous or rice pilaf and roasted vegetables.