Like many end-of-week meals, this dish was born of a lack of planning, random bits of leftovers, missing ingredients and a burst of inspiration. I had some ground lamb which has become a staple due to its versatility, quick preparations and whole family appreciation. I pulled out some onion halves, half a zucchini, a few mushrooms just pre-shrivel. I also found an eggplant that I had forgotten about. I first thought I'd make meatballs in a tomato sauce of sorts with a side of charred eggplant. I had already sautéed the onion, garlic, and zucchini thinking I would "hide" them in the meatballs, when I realized I had no tomatoes- not even canned. <br /> <br />So I decided to brown the lamb, add a bunch of spices and fold in the smokey eggplant. It turned out to be a great combination. The eggplant added depth of smoke and a silky texture, the vegetables lightened the lamb. It is delicious served with grilled pita or wrapped in lettuce leaves, but would also be nice on cous cous or rice. <br /> <br />You can substitute all the spices for about 2 1/2 teaspoons ras el hanout, garam masala or similar, but taste and adjust as necessary.

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