Recipe: Minced Lamb Kebabs on a Bed of Roasted Eggplant Served with Roasted Tomato and Poblano Sauce

MINCED LAMB KEBABS ON A BED OF ROASTED EGGPLANT
SERVED WITH ROASTED TOMATO AND POBLANO SAUCE

MEAT MIXTURE:
1 lb minced lamb from the shoulder
1 lb minced lab from the breast, including some fat
1 1/2 cups very finely chopped onions
3 tsp minced garlic
3/4 cup minced flat-leaf parsley
2 tsp freshly ground black pepper
about 1 tsp crushed red pepper flakes
Salt
ROASTED TOMATO AND POBLANO SAUCE:
4 or 5 ripe tomatoes
2 small poblanos
3 tsp minced garlic
Pinch of crushed red pepper flakes (optional)
Salt
Dash of vinegar
6 Italian or Japanese eggplants
Olive oil
Thyme leaves
4 tender long green peppers, 2 poblanos or peppers of choice
8 tbsp (1 stick) unsalted butter

MEAT MIXTURE:
Combine all the ingredients for the meat mixture and knead with one hand to paste. Set aside.

TO MAKE THE SAUCE:
You need to roast the tomatoes and peppers. To simplify the procedure, it is best to roast them in advance on a stovetop using a comal, griddle, or a cast iron pan. Roast the tomatoes until they have dark spots and blisters all over them. Roast the poblanos until the skins are charred and black and they are soft. Keep them sealed in plastic bag for 10-15 minutes, peel, seed, and chop finely.

Peel and chop the tomatoes and cook them about 5 minutes in a saucepan, mashing them down with a fork until they form puree.

Stir in the garlic, roasted peppers, and red pepper flakes, and season with salt and a splash of vinegar. Remove from heat and set aside.

Cut the eggplants into 1/4 inch slices. Brush with olive oil, sprinkle with salt and thyme, and set aside.

Divide the meat mixture into 16 or 20 equal pieces. Shape each piece into a flat kebab 1 1/2 inches wide and 8 inches long.

Make a fire in a grill and after a while add some wood sticks or chips to it. Just before you grill the kebabs, throw on some dried herb stalks if you have any.

Grill the peppers first, and if using poblanos peel and seed them and cut into halves.

Wipe the excess oil from the eggplant slices and grill them over the cooler part of the grill until they are soft; keep them warm wrapped in foil.

Now grill the kebabs only 2 inches above the fire on a hot grill, maybe 2 or 3 minutes on each side.

While they are cooking, warm the plates and the sauce. Place the eggplant slices on the plates and pour a little sauce over them. Put the kebabs over the eggplant; sprinkle with thyme, and top with hot sauce. Place the roasted peppers on top.

Heat the butter until foaming and spoon some over the kebabs; serve immediately with fresh pide or warm pita bread.