Damon Clements and Bashir Munye

BY MICHELE FISHER

The Riverdale and Brick Works farmer’s markets gave birth to a fresh new vendor this year. Even before the two chef-owners had a name for their business, they were wowing patrons with ambitious, pan-global offerings such as Parisienne gnocchi with wild leek pesto or garlic shoots and stewed chickpeas wrapped in Ethiopian injera and brightened with a spicy red harissa sauce.

It was perhaps inevitable that they would call their operation Nomads. Somali-born Bashir Munye was raised in Italy before making Toronto his home. After growing up in Nova Scotia, Damon Clements cooked his way across Switzerland and France. When they met at Toronto’s Friends Restaurant, they knew they had something in common.

“We’re both idealists in principle,” says Munye. “We believe in people and fair trade. We believe in local, sustainable, and quality products. What we sell at the markets is hope.”

On any given day, you will see the Nomads running up and down the lines of stalls at the farmers’ markets, purchasing organic produce directly from the farmers. “We always try to buy from them and make something new every week,” Munye says.

Stuffing is a dish close to the hearts of both. “I love it,” says Clements. “It builds flavour like nothing else.” Building on a stuffed eggplant recipe from Munye’s mother, the Nomads offer this rustico main course that’s boosted with North African-inspired spicing to warm local bellies.

MEDITERRANEAN STUFFED EGGPLANT
By Bashir Munye and Damon Clements

Makes 4 main-course servings

2 eggplants (about 1 pound each)
1/4 cup extra virgin olive oil
1 pound ground lamb
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cayenne, plus more if needed
1/2 tsp nigella seed or cumin seed
1 large onion, finely diced
1 tsp kosher salt, plus more if needed
1/4 tsp freshly ground black pepper, plus more if needed
2 cloves garlic, minced
4 medium tomatoes, diced
2 Tbsp chopped fresh oregano or 1/2 tsp dried oregano
1 cup breadcrumbs (fresh or dry)
1/2 cup crumbled feta
2 Tbsp chopped flat-leaf parsley

Line the bottom of a large rimmed baking sheet with parchment paper. Halve eggplants lengthwise. Using a soup spoon, scoop out the eggplant pulp, being careful not to break the skin, and place pulp into a small bowl; set aside. Place hollowed-out eggplant halves onto baking sheet.

In a large sauté pan or skillet, heat 2 tablespoons of the oil over medium-high heat. Add lamb and cook until lightly browned, stirring occasionally to break up meat, about 5 minutes. Transfer cooked lamb to a bowl, leaving oil and natural juices in the pan.

Reduce heat to medium. In same pan, stir in cumin, coriander, cayenne, and nigella seed and cook, stirring, for 1 minute. Add onion and cook, stirring occasionally until onions are softened, about 5 minutes. Add the remaining 2 tablespoons of oil. Stir in reserved eggplant pulp, salt and pepper. Reduce heat to medium-low and cook, stirring occasionally until eggplant pulp is soft, about 3 to 5 minutes. Stir in garlic and cook for 1 minute. Add tomatoes and browned lamb and cook, stirring occasionally until tomatoes have softened slightly, 2 to 3 minutes. Taste and adjust seasoning as needed. Stir in oregano.

In small bowl, combine breadcrumbs, feta and parsley. Fill each hollowed-out eggplant half with one-quarter of the lamb and eggplant mixture. Top each eggplant half evenly with the breadcrumb and feta mixture. Cover the pan loosely with aluminum foil.

Bake in a 350ºF oven for 15 minutes. Remove foil and bake until feta and breadcrumbs are lightly browned, about 5 minutes. This makes for a great meal, accompanied by a bowl of steaming soup and lightly marinated garden vegetables.

Nomads
Bashir Munye
(416) 912-0374

© Edible Toronto, Fall 2009
All rights reserved.