Grapevine Leaves Eggplant Aubergine And Lamb Food

EGGPLANT, LAMB AND YOGURT CASSEROLE

Steps:

• Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.
• Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.
• Remove from the oven and continue to break apart the meat very well (don't worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.
• While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.
• Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.

SPICED LAMB-STUFFED EGGPLANTS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
• Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
• In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

LAMB AND RICE STUFFED GRAPE LEAVES

Steps:

• Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
• Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
• Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
• Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
• Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
• Serve warm or chilled. Garnish with curls of lemon zest, if desired.

EGGPLANT (AUBERGINE) AND LAMB LASAGNA

Steps:

• (I also have the recipe for the bechamel sauce).
• Preheat oven to 350°F.
• Wash the eggplants and cut in half lengthwise.
• Coat generously with olive oil.
• Place in a roasting pan and bake in the preheated oven for about 15 minute.
• Peel the garlic and onion.
• Place in the bowl of a food processor along with the pieces of cooked lamb and the cumin.
• Process until finely chopped.
• When eggplants are cooked, scoop out the flesh and crush with a fork.
• In a pan combine th eggplant flesh, tomatoes, and 1 tablespoon of olive oil.
• Add cilantro leaves.
• Simmer until mixture thickens. Season with salt and pepper to taste.
• Lightly oil a baking dish. Pour some of the bechamel sauce into the bottom of the dish, then build up alternate layers of lasagna noodles, lamb, and onion mixture, Bechamel Sauce, and the eggplant and tomato sauce.
• Bake in the preheated oven for 30-35 minute.

BAKED AUBERGINES STUFFED WITH MINCED LAMB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Make the filling: Heat the olive oil in a heavy-based pan, add the onions, garlic and chillies and cook, stirring often, until fragrant. Add the sugar, currants and pine nuts, and fry until the onions are golden. Stir in the ground spices, season, turn off the heat and leave to cool.
• Tip the lamb into a bowl. Add the cooled onion and spice mixture, then the coriander, and season. Using your hands, knead the ingredients together until they are well mixed, then set aside.
• Cut the aubergines in half, keeping the stalk intact. Heat a thin layer of vegetable oil in the heavy-based pan. Fry the aubergines until they are soft and golden brown all over, about 6-8 mins. Remove with a slotted spoon and place them side-by-side in a baking dish. Using a sharp knife, slit each one lengthways down the middle to form a pocket - don't cut through the ends or the base. Stuff the lamb filling into each one and place 2-3 slices tomato on top of each one. You can prepare the stuffed aubergines to this stage and chill before cooking, up to a day ahead.
• Drizzle a little olive oil over the top, cover the dish with foil and bake for about 40 mins, or until cooked through. Remove from oven and discard foil. Cook again, uncovered, for 10 mins until the tomato has lightly caramelised. To serve, sprinkle a little chopped coriander over the top and squeeze over lemon slices.

LAMB & AUBERGINE PASTITSIO

Steps:

• Heat the oil in a large pan. Add the onions and cook until softened, then add the garlic and stir around the pan for 1 min more. Scoop the onions to one side of the pan, add the lamb and cook until browned. Pour off any excess oil from the pan.
• Add the spices and oregano, then tip in the aubergine. Fry for another 5 mins until the aubergine has softened a little, then crumble in the stock cube and add the tomatoes, along with half a can of water. Season, cover the pan and simmer for 30 mins.
• Uncover the lamb mince and continue to simmer until the sauce is thick and clinging to the meat - about 15 mins. Meanwhile, make the béchamel sauce. Warm the milk in a large pan with the bay leaves. Melt the butter in another large pan, stir in the flour to make a paste, then add the warm milk, ladle by ladle, stirring well between each addition, until you have a thick, smooth sauce. Season well and add the Parmesan. Meanwhile, cook the pasta following pack instructions, then drain.
• Heat oven to 200C/180C fan/gas 6. Tip the mince into a large baking dish. Mix the macaroni into the cheesy sauce and pour this over the lamb. Sprinkle with the remaining cheese. Can now be frozen, defrost before cooking. Bake for 35-40 mins until golden brown and crispy on top. Leave to cool for 5 mins before serving.

LAMB AND EGGPLANT (AUBERGINE) STACK

Steps:

• Heat 1 tablespoon of the oil in a pan and cook the onion until soft. Remove from pan.
• Heat the remaining oil and cook meat and spices until well browned-breaking the lumps up with a wooden spoon. This will take about 10 minutes.
• Remove from the heat and stir in the herbs, pine nuts, currants, lemon juice and onion, keep warm.
• Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices-you will need 12 slices in total.
• Brush the slices with oil and season with salt and pepper. Chargrill on both sides.
• Place a slice of eggplant on each plate and top with some of the lamb mixture, then a second eggplant slice. Repeat teo make a second layer.
• Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.

AUBERGINE CURRY WITH LAMB CUTLETS

Steps:

• For the lamb, mix the yogurt and turmeric, and brush it over each cutlet. Cut the aubergine into large wedges. Put a good slug of oil into a frying pan and fry the wedges on both side until they are browned all over and very soft (add more oil if you need to) - they should look almost translucent and lightly charred. Lift the wedges gently out of the pan with tongs, leaving the oil behind - if you have more than 1 tbsp oil left, pour some off.
• Put the fennel seeds and nigella seeds in the pan and heat them until they start to pop. Add the coriander, turmeric and chilli, and let the oil foam up a little with the spices. Add the ginger and garlic, and cook for 1 min, making sure the mixture doesn't stick. Tip in the tomatoes and simmer the mixture for 3 mins or until it starts to thicken, then season well. Return the aubergine to the pan to continue cooking.
• Meanwhile, heat some oil in a frying pan. Salt the lamb cutlets on both sides and fry them until they are browned on the outside but still slightly pink inside. It's important to make sure the fat is well browned.
• Spoon some yogurt over the curry and sprinkle with coriander leaves and nigella seeds. Serve with the lamb and chapatis or rice.

LAMB, FETA AND EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Grease a 13 x 9-inch baking dish.
• Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
• Remove from the colander and pat slices dry.
• Heat the oven to broiler heat and place rack 4 inches from heat.
• Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
• Broil eggplant slices until golden (about 3 minutes).
• To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened.
• Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
• Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
• To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
• Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
• Add in egg, whisking vigorously and simmer whisking for 1 minute.
• Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
• Set oven to 375°F.
• Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
• Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
• Spread about 1-1/2 cups meat sauce over the lasagna sheets.
• Top with 1-2 broiled eggplant slices over the noodles.
• Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
• Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
• Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
• Top/sprinkle with remaining feta cheese.
• Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
• Bake (second-lowest oven rack) for about 30 minutes.
• Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
• Remove and set oven to broiler heat.
• Delicious!

LAMB & AUBERGINE STEW WITH CRISPY CHICKPEA TOPPING

Steps:

• Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
• Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
• Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.

GRAPEVINE LEAVES, EGGPLANT (AUBERGINE) AND LAMB

Steps:

• Quarter the capsicums and remove the membrane and seeds; place the capsicum skin-side up, and the slices of eggplant, on a lightly oiled oven tray under a preheated grill or in a pre-heated hot oven, until the skin blisters; cover the capsicum with plastic wrap for 5 minutes; peel the skin away, then slice thinly. Cover the eggplant and capsicum with foil, to keep them warm.
• Cook the onions and garlic in a lightly oiled non-stick pan, stirring until the onion just softens; add the minced lamb and baharat and cook, stirring, until the minced lamb changes colour.
• Stir in the combined brandy, tomato paste and stock and bring to the boil.
• Reduce the heat and simmer, uncovered, while stirring, for about 2 minutes or until the liquid has reduced by half; remove the pan from the heat and stir in the lime juice, nuts and parsley. Cover to keep warm.
• Place the grapevine leaves in a large pan of boiling water, uncovered, for about 30 seconds or until just pliable; and drain in a single layer on absorbent paper towelling. Or, if you are using bottled grapevine leaves, rinse them thoroughly under cold water, then place them in boiling water for 10 seconds, then drain in a single layer on absorbent paper towelling.
• Place one leaf on each plate; layer each leaf with one slice of eggplant, a few capsicum slices, 1/4 cup of the minced lamb mixture and then cover with another grapevine leaf. Repeat the layering, ending with a layer of the minced lamb mixture.
• NOTES: Whenever a recipe includes tomato paste (which I find too sharp; it always gives me indigestion), I always use Evelyn's Fried Red Tomatoes Recipe #121041, which I have on hand in small portions in the freezer; and when I'm cooking lamb, if stock is required, I prefer to use a vegetable stock, either my Vegetable Stock Recipe #135453 or (since discovering it recently) Chef Kate's Roasted Vegetable Stock Recipe #143292. Baharat is an aromatic all-purpose spice blend that is used throughout the Middle East and is often sold as Lebanese seven-spice. It can be found in Middle-Eastern food stores. To make a substitute for baharat, combine 2 teaspoons paprika, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 crushed clove and 1/2 teaspoon of ground nutmeg.