EGGPLANT AND LAMB STEW
The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.
Provided by KELLYJEANNE
Categories Soups, Stews and Chili Recipes Stews
Time 2h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
- In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 20.8 g, Cholesterol 68.2 mg, Fat 16.2 g, Fiber 8.4 g, Protein 18.2 g, SaturatedFat 7.4 g, Sodium 871.3 mg, Sugar 8.6 g
EGGPLANT STUFFED WITH LAMB AND FETA
Eggplant halves are stuffed with a flavorful mixture of lamb, feta, and spices. Complete this meal with a green salad and crusty bread - easy enough for any day of the week!
Provided by C Laughlin
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush the cut surfaces of the eggplant halves with half of the olive oil. Place cut-side-up onto the baking sheet, and place into the oven. Bake the eggplant for 30 minutes until tender. Once done, remove and allow to cool slightly. Scoop out the flesh, leaving the shells 1/2 inch thick. Remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the ground lamb, and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs until well mixed.
- Evenly divide the lamb mixture into the eggplant shells, then return the eggplant to the oven. Bake for 10 minutes, then sprinkle with the mozzarella, and reduce the oven temperature to 375 degrees F (190 degrees C). Bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more.
Nutrition Facts : Calories 782.1 calories, Carbohydrate 46.8 g, Cholesterol 230.1 mg, Fat 49.3 g, Fiber 15.2 g, Protein 41.2 g, SaturatedFat 19.8 g, Sodium 1247.4 mg, Sugar 19.5 g
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
SPICY HOISIN GLAZED EGGPLANT
Steps:
- Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
- Heat grill to high.
- Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.
LAMB CHOPS WITH ROASTED VEGETABLES
Lamb and Rosemary - a perfect combination. And this dish never fails to please the meat-lovers! Please do not be put off by the amount of garlic.. roasting whole garlic cloves with the skin on.. it's a whole new flavour.. its got more of a sweetness to it rather than the usual pungency. Serve the garlic clove alongside the chops, squeeze the pulp out of the skin and spread over the meat...
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 1h25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to gas mark 7/425°F/220°C.
- Pat dry the lamb chops and place them onto an oiled tray.
- Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
- Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
- To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
- Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
- With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies.
- Leave the garlic cloves whole with their skin on.
- Put all the chopped vegetables, onions and garlic cloves in a bowl.
- Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
- Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
- Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
- Transfer the chops and vegetables onto a serving plate.
- Scrape and pour the remaining juices from the tray into a saucepan.
- Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
- Pour the gravy into a jug and serve along with the lamb chops and vegetables.
Nutrition Facts : Calories 1392.3, Fat 103.4, SaturatedFat 37.4, Cholesterol 210.9, Sodium 198.7, Carbohydrate 61.8, Fiber 9.2, Sugar 11.6, Protein 53.9
SPICED PEPPERS AND EGGPLANT
Provided by Alison Roman
Categories Side Sauté Low Carb Vegetarian Quick & Easy High Fiber Basil Eggplant Bell Pepper Summer Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
- DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.
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