Batirsh (Eggplant Dip with Tomato Sauce and Ground Lamb)

I've only ever had eggplant dip as an appetizer/mezze. I was intrigued to find this main course dish that uses baba ganouj/mutabal as its base. It's really good. The different flavours and textures all complement each other really well. It's meant to be enjoyed as-is on pitas or bell peppers, but I like to add another layer and a bit of grilled halloumi and mint to my pita.

Batirsh

Slightly adapted from Our Syria by Itab Azzam and Dina Mousawi

Ingredients

• 1/2 Tbsp. unsalted butter
• 3-4 cloves garlic, minced
• 400-500g fresh tomatoes, blended OR canned crushed tomatoes
• 1/2 tsp. coarse sea salt
• 250g ground lamb
• 1 Tbsp. oil
• 1 recipe mutabal
• 1-2 Tbsp. pine nuts, toasted
• 2 Tbsp. fresh flat-leaf parsley, chopped
• flatbread and bell peppers, to serve

Directions

1. Melt butter over medium heat.
2. Add garlic and cook until fragrant and just starting to brown.
3. Add tomatoes and salt, reduce heat, and simmer, uncovered, for 30-40 minutes.
4. Meanwhile, heat the oil over medium heat.
5. Add the lamb to the oil and cook, breaking up any large chunks, until all the pink is gone. You may season the lamb with salt and pepper if desired. I used ~1/2 tsp. of coarse sea salt and maybe two dozen grinds of pepper.
6. Place the mutabal in a serving dish, layer some tomato sauce on top of it and place the lamb on top of that.
7. Sprinkle with toasted pine nuts and chopped parsley and serve with pita wedges and pieces of bell pwpper for dipping.