1 pound lean ground lamb |
2 tablespoons minced fresh or 2 teaspoons dried mint |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons olive oil, divided |
4 cups diced peeled eggplant (about 1 pound) |
2 cups vertically sliced vidalia or other sweet onion |
2 cups thinly sliced shiitake mushroom caps (about 4 ounces) |
1 tablespoon balsamic vinegar |
4 (1/4-inch-thick) slices tomato |
2 (1 1/2-ounce) french bread rolls, halved and toasted |
