3-4 lbs lamb shoulder, boneless, cut into bite size cubes
1 C white wine
¼ C sugar or substitute (erythritol)
¼ C pomegranate molasses
2 C water
3 medium eggplants
2 T butter
2 T flour
1 C cream
1 C grated gruyere or manchego cheese
3 T toasted pine nuts
2 T basil, chopped
PREPARATION
Preheat oven to 350°F.
Add lamb, wine, water, sugar substitute, and pomegranate molasses to an oven-safe skillet, cover and braise for 3 hrs in oven.
Move to cooktop. Skim excess fat and simmer and reduce until meat is glazed.
Meantime, peel eggplant and cut into large cubes. Bring a pot of water to a boil, add eggplant and simmer for 20 min, drain.
Melt butter in saucepan, add flour, stir, add cream and continue stirring until mixture thickens. Add cheese and stir until melted. Add eggplant and beat until smooth, season.
Spoon eggplant mixture onto plates, top with glazed meat, pine nuts and basil. Serve.
