Mediterranean Eggplant Soup with Lamb
Ingredients
- 4 teaspoons extra-virgin olive oil , divided
- 4 ounces ground lamb
- 1¼ teaspoons ras el hanout , divided
- ⅛ teaspoon table salt
- ⅛ teaspoon pepper
- 1 pound eggplant , cut into ½-inch pieces
- 1 small onion , chopped fine
- 2 garlic cloves , minced
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes , drained
- 1 teaspoon lemon juice
- 3 tablespoons minced fresh cilantro
- ¼ cup slivered almonds , toasted
Instructions
Mediterranean Eggplant Soup with Lamb serves 2 original recipe by America's Test Kitchen.
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