LAMB AND EGGPLANT PIDE
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it's cooked it becomes an almost-cheesy layer between the meat and dough. If you can't find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.
Provided by Jessica Battilana
Categories dinner, lunch, snack, breads, appetizer, main course, side dish
Time 1h15m
Yield 12 pide or 6 servings
Number Of Ingredients 23
Steps:
- Make the dough: In the bowl of stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon) combine the water and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil and mix until combined. Increase the speed to medium, and mix until the dough comes together as a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough is rising, make the filling: Heat the olive oil in a large (12-inch) skillet over medium. Add the onion and eggplant and several pinches of salt, and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Stir in the tomato paste, cumin, black pepper, cinnamon, red-pepper flakes and allspice and cook for 1 minute. Add the lamb, increase the heat to high and cook, breaking up the chunks of meat with a wooden spoon, until the meat is barely pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute more, stirring constantly (or removing from the heat as necessary) to keep the garlic from scorching. Let cool slightly, then stir in the mint. Season to taste with more salt.
- Arrange the racks in the top and bottom third of the oven, and heat oven to 400 degrees. Lightly grease 2 rimmed baking sheets. In a small bowl, whisk together the yogurt and egg, and season with salt and pepper. Set aside. Transfer the dough to a lightly floured work surface and divide into 12 pieces, each about 1 1/2 ounces/45 grams. With a floured rolling pin, roll each piece of dough into an even oval measuring about 6-by-4 inches/15-by-10 centimeters. Working with one piece of dough at a time, spoon a scant tablespoon of the yogurt mixture into the center of the oval, then use the back of the spoon to spread it in a thin layer, leaving a 1/2-inch border. Spoon some of the lamb mixture on top of the yogurt and spread in an even layer. Fold the edges of the dough up and pinch the ends so the pide resembles a canoe. With a large spatula (or the bottom of a removable bottom tart pan) transfer the pide to the prepared baking sheet. Repeat with the remaining dough, yogurt and lamb.
- Brush each pide with some of the remaining 1 tablespoon olive oil. Bake until the dough is deep brown, 18 to 23 minutes, rotating the pans and switching oven racks halfway through baking. Transfer to a wire rack and let cool. Eat warm or at room temperature.
LAMB CHOPS WITH EGGPLANT CAPONATA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook 3 minutes. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
- Place a large skillet over high heat. Season the lamb chops with salt and pepper. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
- Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
Nutrition Facts : Calories 372 calorie, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 114 milligrams, Sodium 233 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 37 grams, Sugar 4 grams
MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!
Provided by MAMA2EANDJ
Categories Meat and Poultry Recipes Lamb Ground
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
- While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
- Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
- Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
- Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
- Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
- Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g
LAMB AND EGGPLANT PASTITSIO
Steps:
- Make lamb sauce:
- Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
- Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper.
- Preheat oven to 425°F.
- Make cheese sauce and cook pasta while lamb sauce is simmering:
- Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
- Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
- Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.
- Assemble pastitsio:
- Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.
- Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.
EGGPLANT, LAMB AND RICE CASSEROLE
A perfect recipe -- lots of veggies, combined with lamb, herbs and spices for a dish that reminds me why I love Mediterranean foods! Better yet: for all the great flavor this dish delivers -- it comes together pretty fast. I made this for my sis years ago when she came home from the hospital after having her daughter Alexis and it's been a family favorite since. From Eating Well's Rush Hour Cookbook. Serve with crusty bread and Tzatziki -- either store bought (Costco's is good!), or make your own: Peel, seed and shred a large cucumber, squeeze dry and mix with 1-2 minced garlic, dash of salt and pepper, 2 T chopped mint and 1/4 cup ( i use a bit more) plain yogurt.
Provided by Kmac1805
Categories European
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F
- While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
- Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
- Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.
GREEK-STYLE LAMB AND EGGPLANT LASAGNE
Steps:
- Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
- Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
- Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
- Make meat sauce:
- In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
- Make white sauce while meat sauce is cooking:
- In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
- Preheat oven to 375°F.
- Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
- Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
- Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.
LAMB, FETA AND EGGPLANT (AUBERGINE) LASAGNA
This is well worth the effort to make, it's a fabulous dish! to save time the lamb sauce and the white sauce can me made up to 2 days ahead and refrigerated. The best canned tomatoes and sauce will make a difference to the meat sauce, so try and purchase a good quality product for this recipe and of coarse all recipes! If you are not a feta lover then substitute mozzarella cheese for the feta. The recipe states 12 lasagna noodles, I usually cook a couple more just in case a couple tear while boiling.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
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!
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- 2. Using a sharp paring knife, make deep incisions all over the lamb leg: this will help the flavours of the marinade get into the leg.
- 3. Put the butter into a small bowl, add the other marinade ingredients and mix thoroughly until a paste is formed. Use your hands to rub this paste all over the lamb leg, pushing it into the cuts in the leg as much as you can.
- 4. Place the lamb leg on a cake rack in a roasting tray and roast for four hours, basting the lamb with its juices every 30 minutes or so. Cover with foil after three hours if the meat is browning too much.
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- Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside.
- Cook the onions and garlic in the remaining 2 tbsp olive oil until they're tender and just starting to brown.
- At this point, all the ingredients (except parsley) are mixed together in either a slow cooker or dutch oven.
LAMB AND EGGPLANT KHORESH RECIPE - GOOD FOOD
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Servings 4Total Time 1 hr 30 minsCategory Main-Course
- In a heavy-based pan, fry the onion in the butter and oil over a medium heat until soft and golden.
- Add the lamb and continue to cook over a higher heat until brown all over. Season with salt and pepper, cinnamon, allspice and nutmeg.
- Add the drained lentils and cover with water - you will need about 600ml. Turn the heat to low, partially cover with a lid and cook until the lamb is just tender - about 90 minutes. You may need to add a little water as you go.
- Meanwhile, in a separate pan, fry the eggplant in a liberal amount of very hot olive oil. Drain on absorbent paper, add to the lamb koresh and cook for a further 20 minutes.
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- Cut a line 1/4 inch in from the edges of the eggplant halves, then score the flesh inside with a criss-cross pattern.
- Rub plenty of olive oil over the eggplant and season with salt. Arrange in a single layer in an ovenproof dish. Cook in preheated oven at 400 degrees for about 30 minutes until the flesh has softened. Set aside leaving eggplant in the dish.
- Season ground lamb with salt, pepper, and paprika. Heat oil in heavy skillet and brown the ground lamb. Remove lamb to a paper towel lined bowl, set aside and clean the skillet.
- Heat oil in the cleaned heavy skillet, then add the onions, peppers and garlic, and saute over low heat 3-4 minutes. Increase the heat and add the tomatoes. Cook until the juices from the tomatoes have reduced some, then add salt and pepper to taste. Add the parsley and oregano to the onion/tomato mixture, then add the sugar.
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- In a large bowl, mix the egg, lamb, eggplant, onion, parsley, pine nuts, bread crumbs, parmesan cheese, garlic, salt, pepper, basil, and oregano. Shape the mixture into 1 1/2-inch balls and place them 1 inch apart in an oiled 12- by 17-inch baking pan.
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