It took me quite a while to realize this is a hard dish to shoot. I made it, ate it and I loved it. I made it again, prepped everything, waited for the light to be just perfect in our kitchen (the roof of our kitchen is all windows, it’s a dream). Anyway, I waited for the light to be just right and took some test shots. Nothing yet. I took a couple of hundred pics. Nope. Still nothing. It was only when I started editing them that I realized this dish was missing some greens. I could have started over but there weren’t any greens  in the recipe and this recipe is mucho tasty like this.

Our friend, who is the chef at Aangenaam, a local organic restaurant, started a new business venture not so long ago. It’s called Aangenaam Thuis (thuis means: at home). It’s for people who want to cook tasty and healthy but lack time or inspiration to go to the supermarket and put together a meal. They deliver a bag to your house, stuffed with practically everything you need to make two healthy meals for two people, including the recipes. All ingredients are fair trade, organic and some of them local. They offered us a bag to try! Here’s one of the recipes so you can try it at home:

• 250 grams of ground lamb meat
• 1 eggplant, cut into slices of a little less than a centimeter
• 500 grams of potatoes, each potato cut into eight pieces
• 1 onion, diced
• 2 cloves of garlic, finely diced
• 2 tomatoes, diced
• fresh oregano
• fresh rosemary
• 1 teaspoon of cinnamon
• juice and zest of an organic lemon
• olive oil

Preheat the oven at 200°C. Put the potatoes on a baking tray, sprinkle with olive oil, rosemary and coarse sea salt. Put it in the oven for 40 minutes or until nice and golden brown.

In the meanwhile, get out your grilling pan. Drizzle some olive oil on the eggplant slices and grill them evenly on both sides. Put the eggplant aside when you’re done grilling.

Put some olive oil in a medium-sized pan and fry your onions slightly. Add the garlic and cinnamon and sauté until the garlic starts to color.

Add the lemon zest, lemon juice, ground lamb and oregano. Sauté until the ground lamb is browned. Add salt and pepper  to taste.

When your potatoes look like they only need 10 more minutes in the oven, get your eggplant ready! Lay them in an oven dish and fill them with the ground lamb meat. Roll them up and put them in the oven for about 8 minutes. Take out the eggplant rolls and potatoes and enjoy.