Lamb Shawarma-Charred Eggplant Croquettes with Saffron Couscous

• Poke the eggplant a couple times with a fork and set on an aluminum-foil-lined baking sheet. Place the sheet under the broiler a couple of inches from the heat and cook until charred all over, about 20 – 30 minutes.
• Place the eggplant to a bowl and cover with a lid. Let it rest until cool enough to handle, about 30 minutes.
• Remove the charred skin from the eggplant and chop the flesh to a fine dice. Place back in your mixing bowl and refrigerate.
• Once chilled, add in lamb, beef, salt, garlic, paprika, cinnamon, cumin, oregano, sumac, and ground panko. Mix well then use a tablespoon to form round croquettes about the size of a quarter.
• Set up a standard breading station of three containers: flour, egg and water mixture, and the ground panko.
• Bread each piece, dipping in flour, egg mixture then panko.
• Heat fryer to 350 degrees F. Working in batches, fry the croquettes until golden on all sides and cooked through. Remove cooked croquettes and drain on a rack to maintain crispness.

• Combine all ingredients in a bowl and mix well. Refrigerate until you are ready to serve.

• In a large saucepan, melt your butter on medium heat.
• Add the shallots and cook them over medium-low heat until translucent, about three minutes.
• Add the chicken stock, saffron, salt, and pepper and bring to a boil.
• Stir in the couscous and frozen peas and return to a boil.
• Turn off heat, cover the pan, and set aside for 6 minutes.
• Add parsley and chopped almonds and fluff with a fork to combine.

• Place carrots in a steamer basket. Add water to the bottom of a saucepan so it is below the steamer basket, about 1 cup.
• Bring to a boil, reduce heat to a simmer and cover. Allow carrots to steam 6-10 minutes or until tender-crisp.
• Toss carrots with butter, salt, and pepper.

On a warm plate, spread a generous amount of Croquettes Dipping Sauce. Place the Lamb Shawarma-Charred Eggplant Croquettes on top. Garnish with a spoonful of Saffron Couscous and Steamed Carrots on the side. Serve immediately with a glass of Cabernet Franc.