Spicy Thai Eggplant with Lamb
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Ingredients:
2 -3 tbsp sambal oelek
2 tbsp Tamari soy sauce
2 tbsp rice vinegar
2 tbsp sake
1 1/2 tbsp sugar
1 tbsp peanut oil
4 garlic cloves, thinly sliced
1 inch fresh ginger, minced
6 multicolored Bellafina peppers, cut into squares
1 lb ground lamb
2 tbsp peanut oil
8 Thai eggplants, quartered
Mix together the sambal oelek, soy sauce, vinegar and sugar. Blend well and set aside.
Heat 1 tbsp of peanut oil in a wok, add the garlic, ginger and peppers, then stir fry for 2-3 minutes until the peppers are crisp tender. Add the lamb and saute until the meat is no longer pink. Drain off all the fat, remove the meat and vegetables from the wok and set aside. Wipe out the wok with a paper towel.
Add 2 tbsp of peanut oil to the wok, add the eggplant and saute until the eggplant is lightly browned. Stir in the meat mixture and the sauce, bring to a boil, cover, then simmer for 6-8 minutes. Serve with rice or noodles.