Bucatini, Lamb & Eggplant (Bucatini, Melanzane Ed Agnello) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We have prepared this a couple of times now and it is really wonderful! I don't like lamb that much, except in kibbies(sp?) , but this way of preparing it is really delicious. I found this on . They suggest a red wine to be served. We also had this with a salad of mixed greens with a vinagrette dressing and warm crusty bread. Ingredients:
1 medium eggplant, diced |
1/4 cup italian seasoned breadcrumbs |
1/4 cup milk |
1 lb ground lamb |
1 egg, slightly beaten |
to taste salt |
to taste fresh ground black pepper |
to taste crushed red pepper flakes |
1 tablespoon italian seasoning |
2 tablespoons extra virgin olive oil |
1 garlic clove, minced |
26 ounces mushroom marinara sauce (i used newman's own) |
1/2-3/4 teaspoon oregano |
1/4 cup freshly grated romano cheese, plus more for serving |
1 lb bucatini pasta, rigati (i used barilla) |
chopped fresh flat leaf parsley |
Directions:
1. Preheat oven to 350ºF.
2. Line a baking sheet with foil or parchment paper.
3. Bring a large pot of water to a boil.
4. Sprinkle eggplant with salt; allow to drain in a colander for 30 minutes.
5. Combine milk and breadcrumbs in a bowl.
6. Allow to rest for 10 minutes.
7. Mix lamb, egg, breadcrumbs, salt, black ground pepper, crushed red pepper flakes, Italian seasoning, oregano, and parsley in a large bowl.
8. Roll into 1 inch balls.
9. Place on prepared baking sheet.
10. Bake for 15-20 minutes and set aside.
11. Heat olive oil in a large skillet.
12. Add eggplant, cook until tender.
13. Add garlic, cook 1 minute.
14. Add sauce and season with salt and pepper.
15. Add meatballs to sauce.
16. Simmer 10-15 minutes.
17. Cook pasta according to package directions and drain.
18. Add pasta to sauce; mix well.
19. Sprinkle with grated cheese before serving.
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