Eggplant With Lamb and Pine Nuts

READY IN: 50mins
Recipe by LifeIsGood

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!

Top Review by twissis

Made exactly as written for the FYC Tag Game @ FF&F - Gosh, this was good "Special K". You know I tinker with or expand recipes fairly often, but something kept me from it this time & was I ever glad. It was outstanding & I wouldn't change or add a thing. Loved the spicing of the garlic, allspice & cinnamon. It was yummy! Thx for sharing this sure-to-be repeated recipe w/us. :-)

Ingredients Nutrition


  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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