Stir-Fried Lamb With Eggplant and Chiles

INGREDIENTS

1 ½ pounds boneless lamb
1 large eggplant
1 tablespoon neutral oil, like canola oil
1 tablespoon minced garlic
1 tablespoon grated ginger
¼ teaspoon red chile flakes
1 tablespoon soy sauce
1 tablespoon water
 cilantro, to garnish

PREPARATION

• Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.
• Stir-fry lamb in neutral oil until browned and set aside. Add the eggplant, salt and more oil if needed to the pan. Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
• Add minced garlic, ginger and red chile flakes, and cook for another minute.
• Return lamb to the pan, add soy sauce and water, and cook until heated through. Garnish with cilantro.