SPICED LAMB-STUFFED EGGPLANTS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
- Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
- In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.
SPICY LAMB WITH CHARRED EGGPLANT PURéE AND PITA
Steps:
- Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
- Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
- Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.
GRILLED LAMB WITH GREEK SPINACH PITA SALAD
Provided by Bobby Flay
Time 1h23m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Heat your grill to high.
- Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
- While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
- To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
- Top each pita with some of the salad and top with several slices of the lamb.
SPICY LAMB SHISH KEBABS WITH GREEK PITA BREAD
Make and share this Spicy Lamb Shish Kebabs With Greek Pita Bread recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h36m
Yield 6 kebobs, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
- Add the lamb and stir until evenly coated.
- Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
- Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
- Season lightly with salt and pepper.
- Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes.
- Serve the lamb kebabs with Warm Greek pita bread.
LAMB AND EGGPLANT PIDE
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it's cooked it becomes an almost-cheesy layer between the meat and dough. If you can't find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.
Provided by Jessica Battilana
Categories dinner, lunch, snack, breads, appetizer, main course, side dish
Time 1h15m
Yield 12 pide or 6 servings
Number Of Ingredients 23
Steps:
- Make the dough: In the bowl of stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon) combine the water and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil and mix until combined. Increase the speed to medium, and mix until the dough comes together as a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough is rising, make the filling: Heat the olive oil in a large (12-inch) skillet over medium. Add the onion and eggplant and several pinches of salt, and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Stir in the tomato paste, cumin, black pepper, cinnamon, red-pepper flakes and allspice and cook for 1 minute. Add the lamb, increase the heat to high and cook, breaking up the chunks of meat with a wooden spoon, until the meat is barely pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute more, stirring constantly (or removing from the heat as necessary) to keep the garlic from scorching. Let cool slightly, then stir in the mint. Season to taste with more salt.
- Arrange the racks in the top and bottom third of the oven, and heat oven to 400 degrees. Lightly grease 2 rimmed baking sheets. In a small bowl, whisk together the yogurt and egg, and season with salt and pepper. Set aside. Transfer the dough to a lightly floured work surface and divide into 12 pieces, each about 1 1/2 ounces/45 grams. With a floured rolling pin, roll each piece of dough into an even oval measuring about 6-by-4 inches/15-by-10 centimeters. Working with one piece of dough at a time, spoon a scant tablespoon of the yogurt mixture into the center of the oval, then use the back of the spoon to spread it in a thin layer, leaving a 1/2-inch border. Spoon some of the lamb mixture on top of the yogurt and spread in an even layer. Fold the edges of the dough up and pinch the ends so the pide resembles a canoe. With a large spatula (or the bottom of a removable bottom tart pan) transfer the pide to the prepared baking sheet. Repeat with the remaining dough, yogurt and lamb.
- Brush each pide with some of the remaining 1 tablespoon olive oil. Bake until the dough is deep brown, 18 to 23 minutes, rotating the pans and switching oven racks halfway through baking. Transfer to a wire rack and let cool. Eat warm or at room temperature.
GRILLED SPICY LAMB BURGERS
Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.
Provided by Alan Hollister
Categories Main Dish Recipes Burger Recipes Lamb
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat.
- Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
- Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 38 g, Cholesterol 101.1 mg, Fat 22.4 g, Fiber 1.9 g, Protein 29.4 g, SaturatedFat 10.7 g, Sodium 1003.5 mg, Sugar 2.2 g
EGGPLANT PUREE RECIPE BY TASTY
Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
- Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
- Garnish with parsley, sumac, and more olive oil.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, Sugar 5 grams
MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
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
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
MOROCCAN LAMB IN PITA
My husband fancies himself as king of the grill. He makes these delicious and spicy lamb burgers and they are always a hit with our friends and family.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 54m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
- Stir for approximately 1 minute or until fragrant; remove from heat source.
- In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
- Gently mix together with your hands (don't overwork the meat).
- Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
- Cover and chill in the refrigerator until you are ready to grill.
- Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
- Lighty spray or brush the patties with olive oil.
- Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
- Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
- Slip in a little lettuce and tomato and serve.
Nutrition Facts : Calories 640, Fat 39, SaturatedFat 16, Cholesterol 109.5, Sodium 828.2, Carbohydrate 39.7, Fiber 2.4, Sugar 4.5, Protein 31.1
SMOKY EGGPLANT DIP WITH PITA CHIPS
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
Provided by Melissa Clark
Categories dips and spreads
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
- Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
- When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
- Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
- Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 23 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 4 grams
More about "spicy lamb with charred eggplant purée and pita recipes"
SPICY LAMB WITH CHARRED EGGPLANT PUREE AND PITA RECIPE
From bonappetit.com
Servings 6
- Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
- Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
- Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over. Sprinkle with parsley. Serve with pita.
CHARRED EGGPLANT PITA SANDWICHES WITH SPICY TAHINI
From 177milkstreet.com
SPICY LAMB BURGERS WITH GRILLED EGGPLANT RECIPE BY DAVID TANIS
From thedailymeal.com
SPICY LAMB AND EGGPLANT LASAGNA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
CHARRED EGGPLANT WITH SPICY TOMATO SAUCE AND PEANUTS RECIPE
From bonappetit.com
ALI NAZIK – TURKISH LAMB WITH SMOKED AUBERGINE (EGGPLANT) PURéE
From vidarbergum.com
SPICY LAMB WITH CHARRED EGGPLANT PUREE AND PITA - LUNCH RECIPES
From fooddiez.com
SPICY LAMB WITH CHARRED EGGPLANT PUREE AND PITA | RECIPE
From pinterest.com
SPICED GROUND LAMB PITA RECIPE - A CEDAR SPOON
From acedarspoon.com
RECIPES/SPICY-LAMB-WITH-CHARRED-EGGPLANT-PUREE-AND …
From github.com
SPICED PITTA POCKETS WITH CHARRED EGGPLANT AND FRESH HERBS RECIPE
From australianlamb.com.au
RECIPE:SARA OTERI'S SPICED-LAMB PITA POCKETS WITH …
From broadsheet.com.au
SPICY LAMB WITH CHARRED EGGPLANT PUREE AND PITA | RECIPE | BEST …
From pinterest.com
SPICY LAMB WITH CHARRED EGGPLANT PUREE AND PITA RECIPE | BON …
From advancejewelrychoice.com
SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)
From mygreekdish.com
SPICY LAMB AND EGGPLANT STIR-FRY RECIPE - GOOD FOOD
From goodfood.com.au
HOW TO MAKE AND USE EGGPLANT PUREE. YOUR BLUEPRINT. - FRESH …
From freshbitesdaily.com
BEST CHARRED EGGPLANT PITA SANDWICHES WITH SPICY TAHINI RECIPE
From 177milkstreet.com
PIZZA PITA WITH SPICY LAMB RECIPE - MYSTEINBACH
From mysteinbach.ca
GRILLED LAMB LOIN CHOPS WITH CHARRED EGGPLANT PURéE
From catellibrothers.com
CHARRED EGGPLANT PURéE | THE CITY COOK, INC.
From thecitycook.com
RECIPES - CATELLI BROTHERS
From catellibrothers.com
ROASTED RACK OF LAMB WITH CHARRED EGGPLANT PUREE, COUSCOUS, …
From goodfood.com.au
CHARRED EGGPLANT PITA SANDWICHES WITH SPICY TAHINI | CHRISTOPHER ...
From mastercook.com
LAMB AND EGGPLANT PITA - FOOD24
From food24.com
LAMB AND EGGPLANT MEATBALL PITA SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
SPICED LAMB PITA BURGERS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
CHARRED EGGPLANT PITA SANDWICHES WITH SPICY TAHINI | RECIPE ...
From pinterest.co.uk
SPICY LAMB MINCE WITH BABY EGGPLANT - END OF THE FORK
From endofthefork.com
BEST CHARRED EGGPLANT PITA SANDWICHES WITH SPICY TAHINI
From copymethat.com
AROMATIC LAMB CHOPS WITH GRILLED EGGPLANT PURéE - CUISINOVIA
From cuisinovia.com
CHARRED BROCCOLI SALAD WITH EGGPLANT PURéE | RECIPE | EGGPLANT …
From pinterest.ca
GRILLED PIADINA WITH CHARRED EGGPLANT AND SPICY GREENS RECIPE
From saltandwind.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love