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 WITH EGGPLANT
Provided by lindatn
Time 3h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Peel the eggplants and cut off the stems. Cut eggplants into 1-1/2-inch cubes. Heat 2-3 Tablespoons oil in a skillet. Add the eggplant cubes and brown on all sides, turning as needed. Set aside on paper towel. Add and heat remaining 2-3 Tablespoons oil in the skillet. Add the lamb in batches and completely brown each piece. Put the lamb pieces, as they are done, in a large quart casserole. Add the onion and garlic to the skillet. If the pan is dry, add another Tablespoon oil. Cook for 30 seconds. Scrape the contents of the skillet over the lamb. Add the parsley, bay leaf, salt, pepper and oregano and stir to mix. Arrange the eggplants in a single layer over the lamb and top with the tomatoes. Season with salt and pepper. Add the lemon juice. Cover the casserole and bake for 1-1/2 hours.
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
LAMB MEATBALLS WITH EGGPLANT MASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Place the eggplants on a foil-lined baking sheet and broil, turning once, until blackened and tender, about 20 minutes. Let cool slightly.
- Meanwhile, chop 1/2 cup herbs. Mix with the lamb, breadcrumbs, pine nuts, 1 tablespoon olive oil, the garlic, egg, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Shape the mixture into 12 large meatballs and place on a plate.
- Peel off the eggplant skin; discard. Transfer the flesh to a colander and let drain 5 minutes, then transfer to a food processor and pulse until chopped. Scrape into a bowl and stir in 2 tablespoons olive oil and the yogurt; season with salt and pepper.
- Line the baking sheet with a clean sheet of foil. Arrange the meatballs on the pan and broil until golden brown and cooked through, 6 to 8 minutes, turning once halfway through.
- Toss the pomegranate seeds, remaining 1 cup herbs and 2 teaspoons olive oil, and the lemon juice in a bowl; season with salt and pepper. Spoon the eggplant mash into shallow bowls and top with the meatballs and pomegranate mixture; serve with lemon wedges.
Nutrition Facts : Calories 560, Fat 37 grams, SaturatedFat 10 grams, Cholesterol 124 milligrams, Sodium 800 milligrams, Carbohydrate 29 grams, Fiber 8 grams, Protein 29 grams, Sugar 11 grams
STUFFED EGGPLANT WITH LAMB
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel the eggplants lengthwise in 1/2-inch strips "zebra-style," leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep frying pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside.
- Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat.
- Preheat oven to 350 degrees.
- Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender.
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.
OVEN BAKED LAMB WITH EGGPLANT, PEPPERS & SPICES
Delicious middle eastern flavours, and easy to make in much larger quantities - most I have fed with it is 40 :) The recipe is from Cuisine magazine (www.cuisine.co.nz)
Provided by misstasty
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place oil in a pan with all of the spices and tomato paste, and heat for 2-3 minutes until an aroma starts to develop.
- Place the meat in a casserole or oven-proof dish and pour over the hot spice mixture. Work through the meat.
- Mix in all the other ingredients aside from the fresh herbs and lemon zest.
- Cover tightly and bake for 2 hours at 150°C until lamb is meltingly tender.
- Just before serving mix through lemon zest and chopped herbs. Adjust seasonings to taste.
- Recipe easily doubles (trebles!) - cook in a covered roasting dish.
- Substitute beef for the lamb and add other vegetables such as zucchini, mixed peppers or okra.
- The Vegetarian Variation: Use a cup or two of cooked chickpeas instead of the meat along with your choice of vegies (but think mediterranean).
Nutrition Facts : Calories 405.9, Fat 22.3, SaturatedFat 7.6, Cholesterol 88, Sodium 876, Carbohydrate 26.1, Fiber 12, Sugar 12.2, Protein 28.1
SMOKED PAPRIKA LAMB WITH EGGPLANT AIOLI
From "Alive and Cooking", a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed.
Provided by Chickee
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.
- Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.
- Eggplant Aioli:.
- Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.
EGGPLANT STUFFED WITH LAMB
Ever wonder what to do with the leftover lamb? Try stuffing eggplant! I originally found this recipe in one of my all-time favorite cookbooks, La Bonne Cuisine, from New Orleans. I have tweaked the ingredients and directions to make it more to our liking.
Provided by Penny Stettinius
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350.
- Slice the eggplants in half lengthwise.
- Remove the pulp from the eggplants, leaving a 1 inch thick shell.
- In a large, heavy skillet heat 1 TBS olive oil over medium heat.
- Add the onion and garlic and saute until soft.
- Add the eggplant pulp.
- Stir in the tomato sauce and red wine and continue cooking for 10 minutes.
- Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.
- Arrange the empty eggplant shells in a buttered 9"x13" baking dish and brush the shells with remaining olive oil.
- Add 1/4" boiling water to the bottom of the baking dish.
- Cover the dish with either aluminum foil or a tight fitting top.
- Bake for 30 minutes.
- Remove top and fill eggplant shells with mixture.
- Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.
Nutrition Facts : Calories 287.2, Fat 13, SaturatedFat 4.3, Cholesterol 16.5, Sodium 601.3, Carbohydrate 32.2, Fiber 11.1, Sugar 9.3, Protein 11.8
SPICY LAMB WITH CHARRED EGGPLANT PURéE AND PITA
Steps:
- Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
- Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
- Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.
COLD ROAST LAMB WITH MARINATED EGGPLANT
Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant spears into the oven together and they'll be done at the same time.
Provided by Anna Stockwell
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Pulse garlic, rosemary, cumin seeds, and 2 Tbsp. kosher salt in a food processor until finely chopped. Pour in 1/4 cup oil and pulse again until a paste forms. Place lamb on a rimmed baking sheet and rub paste all over, pushing some inside layers of meat. Let sit at room temperature 1 hour.
- Place racks in upper and lower thirds of oven; preheat to 300°F. Slice eggplants in half lengthwise, then slice each half lengthwise into thirds. Working in batches and using 1/2 cup oil total, place a few eggplant spears in a large bowl and drizzle with some oil. Toss, gently massaging each piece to coat; season with kosher salt and pepper. (Because eggplants are very porous when raw, working with a few pieces at a time makes it easier to control where the oil ends up.) Transfer to another rimmed baking sheet.
- Toss shallots and 1/4 cup oil in the bowl you just used for the eggplants, then spoon over eggplants. Cover baking sheet with foil, sealing tightly.
- Place baking sheet with eggplant mixture on bottom rack of oven and baking sheet with lamb on top rack. Roast until an instant-read thermometer inserted into the thickest part of lamb (avoiding gaps) registers 140°F for medium, about 90 minutes (start checking after 1 hour). Remove lamb from oven and tent with foil. Let cool about 20 minutes.
- Meanwhile, remove eggplant mixture from oven, uncover, and toss with a spatula. Increase oven temperature to 500°F and immediately place eggplant mixture on top rack. Roast, tossing halfway through, until nicely browned and very tender, about 20 minutes. Let cool.
- Remove foil from lamb and roast on top rack until brown and crisp, about 8 minutes. Let cool.
- Once eggplant mixture is cool, toss in a large bowl with Master Vegetable Marinade, cover, and let sit at room temperature at least 1 hour.
- Just before serving, toss parsley into eggplant mixture and transfer to a platter. Slice lamb 1/4" thick; arrange on another platter. Drizzle lamb generously with oil and sprinkle with sea salt. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
- Lamb can be seasoned 12 hours ahead; cover and chill. Let sit at room temperature 45 minutes before roasting. Lamb can be roasted and eggplant mixture can be marinated 1 day ahead; cover and chill separately. About 1 hour before serving, remove lamb and eggplant mixture from the fridge and let sit at room temperature to warm up a bit.
LAMB STEW WITH EGGPLANT SAUCE
One legend surrounding the name of the sauce, hünkâr beğendi, which means "Her Majesty's delight," places it in 1869 when the Sultan Abdul Aziz entertained Empress Eugénie (my Istanbul grandmother was named after her), wife of Napoleon III, in his white rococo palace of Beylerbey on the Asian side of the Bosphorus. The empress was so enchanted by the pale, creamy, eggplant purée that she asked for the recipe to be given to her cooks. The sultan's cook explained that he could not pass on the recipe because he "cooked with his eyes and his nose." In Turkey, they use mature kasar, a hard yellow cheese, or Gruyère in the sauce, but mature Cheddar can be used too. Serve it with rice pilaf (page 193).
Yield serves 6
Number Of Ingredients 13
Steps:
- For the stew, fry the onion in the oil until soft. Cut the meat into 1-inch cubes, add them to the pan, and cook, turning to brown lightly all over. Add the tomatoes, sugar, salt, and pepper. Cover with water and simmer, with the lid on, for 1 hour, until the meat is very tender, adding water if it becomes dry, but letting the sauce reduce at the end.
- For the eggplant sauce, prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475°F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it into a purée with a fork or wooden spoon, letting the juices escape through the holes.
- Make a béchamel sauce by melting the butter in a saucepan, add the flour, and stir over low heat for about 2 minutes, until it is well blended. Take the pan off the heat and add the milk gradually, beating vigorously all the time to avoid lumps forming. Add salt and nutmeg, and cook over low heat, stirring constantly for about 15 minutes, until the sauce thickens.
- Off the heat, mix the eggplant purée into the béchamel sauce, then return to the heat, beating vigorously until it is well blended. Add the grated cheese and stir until it has melted. Add a little salt if necessary.
- Serve the meat stew in a wide shallow dish with the eggplant sauce in a circle around it.
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LEBANESE LAMB STEW WITH EGGPLANT - ADAMANT KITCHEN
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4.4/5 (73)
- 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.
SIMPLE AND TASTY LAMB STUFFED EGGPLANT - FOOD FIDELITY
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Reviews 1Servings 4Cuisine Middle Eastern/Soul FusionCategory Main Course
- 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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