Skillet Lamb Meatballs with Eggplant and Tomato Rice

Ingredients

• 1 lb ground lamb
• 1 cup cooked white rice, from 1/3 cup dry rice
• 1 small eggplant, cut in 1/2-inch cubes
• 14 oz can crushed tomatoes
• ½ yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp fresh mint, chopped
• 1.5 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• ¼ tsp black pepper

Method

1. Mix the lamb with half the onion, garlic, cumin, mint, salt and pepper; roll into small meatballs.
   
2. Brown the meatballs in olive oil in a wide skillet, turning, about 6 minutes.6 min timer
   
3. Push the meatballs aside and cook the eggplant and remaining onion until soft and golden.8 min timer
   
4. Add the tomatoes, then cover and simmer until the sauce thickens and the meatballs are cooked through.10 min timer
   
5. Rest the meatballs while you spoon rice into bowls and scatter over the rest of the mint.2 min timer
   
6. Serve the lamb meatballs and eggplant sauce over the rice.