EGGPLANT WITH LAMB AND PINE NUTS
A recipe from Jeff Smith. Rounds of eggplant topped with lamb in a flavorful sauce. You could serve this as a light main course, a side or even as an appetizer!
Provided by LifeIsGood
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown the lamb, onion and garlic in the oil, in a large skillet over medium-high heat. Once the meat is browned, add the salt, pepper, tomato sauce, red wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a little.
- Cut the eggplant into 1/2 inch slices. Lightly brown them in a separate skillet with just a touch of olive oil. Turn and brown the other sides. Do not overcook, just brown them.
- Place the eggplant slices on a baking sheet and spread some of the filling on each.
- Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.
EGGPLANT WITH LAMB, TOMATO AND PINE NUTS RECIPE - (4/5)
Provided by á-167595
Number Of Ingredients 12
Steps:
- Step 1Heat broiler and line a baking sheet with foil or parchment. Step 2Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side. Step 3Adjust the oven to 375 degrees with rack positioned in the center. Step 4In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed. Step 5In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt Step 6Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts. Step 7Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.
MAUREEN ABOOD'S LAVENDER AND ORANGE BLOSSOM COOKIES
These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you've never clarified butter, this recipe is a good place to start, and the process is extremely simple (though you do have to plan it several hours ahead). If you're not a lavender fan, feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom water. These cookies keep well, so you can make them up to a week in advance.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
- In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners' sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
- Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
- Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
- Sift remaining confectioners' sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 49 milligrams, Sugar 9 grams
MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS
With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it's just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat broiler and line a baking sheet with foil or parchment.
- Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
- Adjust the oven to 375 degrees with rack positioned in the center.
- In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
- In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
- Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
- Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 20 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED EGGPLANT AND LAMB RECIPE
This easy aromatic lamb-stuffed roasted eggplant is a great all-in-one meal perfect for any occasion.
Provided by Jas
Categories Main Course
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Arrange the eggplant halves cut side up in a large baking dish. Brush with two tablespoons of oil and sprinkle with some of the salt. Bake until the skin is browned and the flesh is soft, for about 20 minutes.
- Meanwhile, in a large cast iron or non-stick skillet, heat the remaining one tablespoon of oil. Add the onions and garlic, season with salt and saute over medium heat, stirring often, until softened.
- Add the ground lamb and the spices. Brown, breaking up the meat with a wooden spoon until the meat is cooked through, about 5-10 minutes. Stir in the crushed tomatoes and pine nuts, if using, reserving a tablespoon for topping.
- Reduce the oven temperature to 350 degrees Fahrenheit.
- Cut the eggplant down the middle, making sure not to tear the skin on the bottom. Spoon the lamb mixture onto the eggplants in the baking dish. Cover the dish with foil and bake for 30 minutes.
- Garnish the eggplants with parsley and reserved pine nuts and serve immediately.
Nutrition Facts : Calories 567 kcal, Carbohydrate 24 g, Protein 24 g, Fat 44 g, SaturatedFat 14 g, Cholesterol 83 mg, Sodium 672 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving
EGGPLANT AND LAMB AL FORNO
This Mediterranean dish, layering eggplant and lamb, is a baked feast for cooler weather days.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Salt eggplant well, arrange in colanders, and place weighted bowls on top. Let drain for 30 minutes. Rinse and dry.
- Heat oil in a large skillet over medium heat. Add onion, 1 teaspoon salt, and 3/4 teaspoon black pepper; cook until tender, 7 to 10 minutes. Add oregano, cinnamon, cumin, and cayenne; cook 2 minutes more. Add lamb, and cook until it browns, about 5 minutes. Drain fat from pan. Break up tomatoes, and add to pan. Cook over medium heat, stirring often, until sauce starts to thicken, about 8 minutes.
- Place 4 eggplant slices in an 8-inch square baking pan, and top with a third of the sauce. Repeat twice, making 4 3-layer stacks. Combine 1 teaspoon parsley and breadcrumbs; sprinkle over the top.
- Cover with foil, and bake for 1 hour. Remove foil, and bake for 10 to 15 minutes more. Sprinkle with remaining parsley; serve hot.
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- Line a baking sheet with foil or parchment. Trim the stem from the eggplant. Cut the eggplant in half crosswise (the shorter cut), then cut each half lengthwise in 1/2-inch slices. Brush both sides of eggplant slices with olive oil, and season one side with a teaspoon of salt. Arrange the eggplant on the prepared baking sheet and broil it in batches until it is deep mahogany brown, turning once to brown both sides.
- In a small frying pan, melt 1 tablespoon of butter. Add the pine nuts and cook them, stirring constantly, until they are golden brown. Remove from heat and set aside.
- In a medium sauté pan, melt the butter over medium low heat. Add chopped onion and cook over medium heat until translucent but not browned, stirring occasionally. Add the garlic and cook just until fragrant, about a minute. Add the ground lamb or beef, breaking up the meat into very small pieces with a spoon. Season with salt, cinnamon, and pepper. Cook until the meat is medium-well done, continuing to break up the meat into small pieces with a spoon.
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