Eggplant With Lamb and Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A Lebonese 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! Ingredients:
1 lb ground lean lamb |
1 medium yellow onion, peeled and chopped |
2 garlic cloves, crushed |
4 tablespoons olive oil |
salt and pepper, to taste |
1/2 cup tomato sauce, canned |
1/4 cup red wine |
1/2 teaspoon cinnamon |
1/2 teaspoon allspice |
3 tablespoons pine nuts (you might want to add more for personal taste) |
1 large eggplant |
Directions:
1. 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.
2. 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.
3. Place the eggplant slices on a baking sheet and spread some of the filling on each.
4. Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.
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