Put the ground lamb in a large skillet set over medium-high heat (no need to add any fat, the meat will take care of rendering its own) and break it up into small little pieces with a large spoon. Sprinkle with 1 teaspoon of salt and cook until the meat is golden brown and crispy, about 12 to 15 minutes; drain the excess fat.*
Add the onion and cook for about 3 minutes, until fragrant and slightly softened.
Throw in the water, eggplant, raisins, remaining half teaspoon of salt as well as the remaining spices, lower the heat to medium-low and cook, stirring occasionally, until the eggplant is tender and creamy, about 25 to 30 minutes.
Delicately stir in chopped parsley and serve immediately, over a bed of cooked white rice or cauli-rice
*If you used grass-fed lamb, make sure you hold on to that fat and use it for cooking later. It’ll add tons of flavor to your food!