Lamb And Eggplant Sandwiches Recipes

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MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

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

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

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

EGGPLANT SANDWICHES



Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

THE BEST FRIED-EGGPLANT SANDWICH



The Best Fried-Eggplant Sandwich image

In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.

Provided by Sam Sifton

Categories     sandwiches

Time 1h

Yield Serves 4

Number Of Ingredients 10

2 smallish Italian eggplants, roughly 1 1/2 pounds total
2 tablespoons kosher salt
1 cup extra-virgin olive oil
4 large eggs
2 tablespoons grated Parmesan cheese
4 hero rolls
2 to 3 tablespoons mayonnaise
8 ounces fresh mozzarella cheese, cut into thin slices
8 ounces sliced cooked roast beef (optional)
1 cup hot cherry peppers, or to taste, sliced

Steps:

  • Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
  • Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
  • In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
  • Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
  • Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams

EGGPLANT SANDWICHES



Eggplant Sandwiches image

Provided by Food Network

Time 50m

Yield 2 dinner servings

Number Of Ingredients 7

2 tablespoons vegetable oil
8 slices (1/2-inch thick) eggplant
1 egg, lightly beaten
Salt and pepper
Pesto to taste
8 slices (1/4-inch thick) fresh mozzarella
4 whole fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
  • Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
  • Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.

ROUND 3: ROASTED LAMB SANDWICH



Round 3: Roasted Lamb Sandwich image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 sandwiches

Number Of Ingredients 22

1 cup (packed) fresh mint leaves
1/2 cup fresh parsley leaves
3/4 cup olive oil
1/4 cup fresh lemon juice
4 garlic cloves
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
Fresh mint sprig
1 medium eggplant
1/4 cup olive oil, divided
8 cloves garlic, in paper
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper
4 rolls
Eggplant spread
4 slices lamb sirloin, roasted
2 onions, caramelized
2 slices buratta cheese
2 cups mache
1/2 cup pesto
1/2 cup mascarpone
1/2 cup micro mint

Steps:

  • For the pesto:
  • Combine all ingredients in a food processor until the pesto reaches desired consistency.
  • For the eggplant spread:
  • Preheat oven to 425 degrees F.
  • Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
  • For assembly:
  • Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.

MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS



Maureen Abood's Eggplant With Lamb, Tomato and Pine Nuts image

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

2 large firm eggplants, cut into 1/2-inch slices
4 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, more as needed
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 pound ground lamb or beef (80 percent lean)
1/2 teaspoon ground cinnamon
Black pepper
1/2 tablespoon unsalted butter
1/2 cup pine nuts
1 (28-ounce) can tomato sauce, or 31/2 cups homemade sauce (see recipe)
12 ounces fresh mozzarella, sliced

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

LAMB STEW WITH EGGPLANT SAUCE



Lamb Stew with Eggplant Sauce image

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

1 large onion, chopped
3 tablespoons sunflower oil
2 pounds boned leg or neck fillet of lamb
1 pound tomatoes, peeled and chopped
1 teaspoon sugar, or to taste
Salt and black pepper
3 pounds eggplants
3/4 stick (6 tablespoons) butter
3 tablespoons flour
2 1/4 cups milk
Salt
Good pinch of nutmeg
1/2 cup grated cheese (see above)

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.

GRILLED EGGPLANT SANDWICH



Grilled Eggplant Sandwich image

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
  • Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g

GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
2 ciabatta rolls, split
4 slices eggplant (1/2 inch thick)
1 medium heirloom tomato, cut into 1/2-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces fresh goat cheese, softened
6 fresh basil leaves

Steps:

  • Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

ROASTED LAMB SANDWICHES



Roasted Lamb Sandwiches image

Make and share this Roasted Lamb Sandwiches recipe from Food.com.

Provided by MarraMamba

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

1 cup packed fresh mint leaves
1/2 cup fresh parsley leaves
3/4 cup olive oil
1/4 cup fresh lemon juice
4 garlic cloves
1 teaspoon salt
1/2 teaspoon dry crushed red pepper
fresh mint sprig
1 medium eggplant
1/4 cup olive oil, divided
8 garlic cloves, in paper
1 tablespoon white balsamic vinegar
salt & freshly ground black pepper
4 rolls
eggplant spread
4 slices lamb sirloin, roasted
2 onions, caramelized
2 slices burrata cheese
2 cups mache
1/2 cup pesto sauce
1/2 cup mascarpone
1/2 cup mint (says micro mint but never heard of it, use regular)

Steps:

  • For the pesto:
  • Combine all ingredients in a food processor until the pesto reaches desired consistency.
  • For the eggplant spread:
  • Preheat oven to 425 degrees F.
  • Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
  • For assembly:
  • Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.

Nutrition Facts : Calories 730.1, Fat 57, SaturatedFat 7.9, Sodium 908.3, Carbohydrate 50.1, Fiber 8.6, Sugar 7.1, Protein 9

LAMB AND EGGPLANT SANDWICHES



Lamb and Eggplant Sandwiches image

Amazing!! Simple! So Yummy! Lamb stuffing in between two slices of eggplant, topped with a rosemary lemon butter sauce. Might be my new fav. recipe. It's easier than it looks and soo good.

Provided by Pizza Fetish

Categories     Lunch/Snacks

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

1 lb ground lamb
2 cups Stove Top stuffing mix
1 egg
1 teaspoon garlic (if using fresh use more)
1/2 teaspoon dried rosemary
5 tablespoons butter
2 teaspoons flour
1/4 cup cold water
1 eggplant
1/4 cup extra virgin olive oil
1/2 cup lemon juice
3 fresh garlic cloves

Steps:

  • Slice eggplant thick and place in a strainer and salt generously let sit for one hour.
  • combine lamb, stuffing, 1/4 teaspoon rosemary, 1 teaspoon powdered garlic, & egg in a medium bowl.
  • make small burger patties and put them between two slices of eggplant
  • pre-heat oven at broil at 450.
  • Place EVOO on the bottom of cookie sheet and place sandwiches on the cookie sheet.
  • Broil for 7 minute on each side.
  • Place butter, fresh garlic, remaining rosemary and lemon juice in a small sauce pan and simmer of 5 min.
  • combine water and flour mix till flours dissolved.
  • add to sauce pan to thicken.
  • pour sauce over sandwiches.
  • Serve!

Nutrition Facts : Calories 503.6, Fat 44.8, SaturatedFat 18.4, Cholesterol 139.1, Sodium 152.3, Carbohydrate 9.1, Fiber 3.3, Sugar 2.9, Protein 17.7

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From mythreeseasons.com


CHEESY EGGPLANT SANDWICHES RECIPE - BRENDA LANGTON | FOOD
Add the eggplant to the skillet in batches and fry over moderately high heat, turning once, until crisp and deeply browned, about 5 minutes. Drain on the paper towels. Step 4
From foodandwine.com


EGGPLANT SANDWICH RECIPE, HOW TO MAKE EGGPLANT SANDWICH RECIPE
2018-12-15 Method: Cut the eggplant into small pieces and put it into the salt water. Heat pan and add butter, eggplant pieces, green peas, salt, grated carrot, chopped green chili, pepper powder, saute it for 2 to 3 minutes till eggplant is slightly cooked. Add boiled potatoes mix it well, then add grated cheese, mix it and switch off the flame.
From vahrehvah.com


GRILLED EGGPLANT AND LAMB MEDALLION SANDWICH W ROSEMARY
2007-09-26 Grilled Eggplant and Lamb Medallion Sandwich W Rosemary. Recipe Submitted by ADMIN on 09/26/2007 ; Rating: 0.00. 0 votes Add to Cookbook; Category: Main Dish, Vegetables. Share: 1. Tweet. Ingredients List. 1 Eggplant - (abt 1 lb), cut-eight 1; ... For eggplant and lamb: Rub each piece lightly ...
From completerecipes.com


LAMB AND EGGPLANT MEATBALL PITA SANDWICHES RECIPE -SUNSET …
How to Make It 1 In a large bowl, mix the egg, lamb, eggplant, onion, parsley, pine nuts, bread crumbs, parmesan cheese, garlic, salt,... 2 Bake meatballs in a 425° oven until they are well browned, 20 to 25 minutes. 3 Spoon out and discard any fat …
From sunset.com


LAMB AND EGGPLANT MEATBALL PITA SANDWICHES - LUNCH RECIPES
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.
From fooddiez.com


GRILLED EGGPLANT SANDWICHES | CANADIAN LIVING
2005-07-14 Method. Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush each side with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and cook for 8 minutes.
From canadianliving.com


BRAISED EGGPLANT WITH GROUND LAMB | HEALTHY DELICIOUS
2013-01-02 In a small bowl, mix together the yogurt and lemon juice. Season with a pinch of salt. Cover and set aside. In a second bowl, combine the cucumbers, vinegars, and coriander seeds. Cover and set aside. Heat oven to 400*F. Coat the bottom of a heavy, oven safe pot (like a dutch oven) with oil. Add the eggplant, garlic, and tomatoes.
From healthy-delicious.com


EGG AND EGGPLANT CLUB SANDWICH | RICARDO
In a large skillet over medium-high heat, brown on both sides in the oil. Set aside. Toast 3 slices of bread for each sandwich. Spread a generous amount of hummus on 1 slice. Top with 1 piece of omelet and 1 eggplant slice. Top with another slice of bread. Spread with mustard to taste.
From ricardocuisine.com


EGGPLANT PARMESAN SANDWICH | GIRL HEART FOOD®
2020-11-12 To cook the eggplant rounds, add and heat olive oil (enough to cover the bottom of the pan) in a 12-inch nonstick frying pan over low to medium-low heat heat. Add some eggplant rounds (cook them in batches). You'll probably have about 6 batches in total. Cook about 4 to 5 minutes per side until golden brown and crispy.
From girlheartfood.com


GRILLED EGGPLANT AND LAMB MEDALLION SANDWICH W ROSEMARY
For eggplant and lamb: Rub each piece lightly with the olive oil to prevent from sticking to the grill. Season with salt and pepper. On a hot grill, grill each piece of eggplant for 1 minute on each side. Remove from the grill and set aside. Place the lamb medallions on the grill and cook until medium-rare, about 1 to 2 minutes on each side.
From bigoven.com


10 BEST LAMB MINCE AND EGGPLANT RECIPES | YUMMLY
2022-07-14 egg yolks, eggplant, pepper, flour, olive oil, ground lamb, chopped garlic and 7 more Moussaka With Bechamel Tuesday Recipe yukon gold potatoes, crumbled feta, ground lamb, fresh oregano and 16 more
From yummly.com


GRILLED EGGPLANT AND LAMB MEDALLION SANDWICH WITH ROSEMARY AIOLI
Remove from the grill and set aside. Place the lamb medallions on the grill and cook until medium rare, about 1 to 2 minutes on each side. Remove from the grill and set aside. To assemble, place a small pool of the aioli in the center of the plate. Alternate layering the eggplant and lamb medallions four times. Top with a slice of Parmesan Cheese.
From emerils.com


EGGPLANT SANDWICH | KATHY'S VEGAN KITCHEN
2022-04-23 Cook 4 minutes on each side; set aside. Preparing the sandwich. Turn the oven on broil on low. Place hoagie buns slightly open and place them on a baking sheet. Broil for 3 minutes until lightly toasted. Remove from the oven and place grilled eggplant into the center of the bun; add a small about of tofu feta cheese.
From kathysvegankitchen.com


EGGPLANT PARMESAN SANDWICH - BEST EGGPLANT RECIPE!
2019-01-10 Dip each eggplant slice into the flour: Then into the egg: Then into the bread crumbs: Fry the eggplant in batches for a few minutes on each side, until golden brown: To assemble each sandwich, slice a ciabatta roll in half and lay on a few crispy eggplant slices, seasoned with salt and pepper:
From fifteenspatulas.com


SIMPLE AND TASTY LAMB STUFFED EGGPLANT - FOOD FIDELITY
2020-10-28 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.
From foodfidelity.com


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