Berbere Spiced Lamb Chops with Couscous and Eggplant

For the eggplant: Rinse the eggplant and cut into 1/4 inch thick slices. Season with salt and allow to sit for 15 minutes to release water. Pat dry. Heat the oil in a skillet. Add the eggplant slices and sear until golden, about 1-2 minutes per side.

For the lamb chops: Rinse the lamb chops and pat dry. Brush with olive oil and season with Berbere and sea salt to taste. Heat a large skillet. Add the lamb chops and sear until golden, about 1-2 minutes per side. 

For the couscous: Place couscous in a heat-proof bowl. Pour 1 cup of boiling water over top. Cover and let stand for 5 minutes until all the liquid has been absorbed. Fluff couscous with a fork. Heat the butter in a skillet. Add the couscous to cook briefly. Season with Berbere to taste.