Eggplant With Lamb and Pine Nuts
photo by esteban
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
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
- 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.
- 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.
- Place the eggplant slices on a baking sheet and spread some of the filling on each.
- 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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Reviews
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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. :-)
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Simply delicious! Investing in good wine paid off, adding lots of flavor to the dish; and a glass of wine was a nice compliment to such a great meal :) Following Dr. Jenny's suggestion, I served it with feta. It was a big hit. I followed the recipe to the t. The proportions were just right. Thanks for sharing.
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DH and I made this for dinner last night. We love the combination of lamb and eggplant and I'm also fond of pine nuts, so I knew we would like it. This required little prep, which we liked after a long day of work. I would say as posted, this recipe is a 4, as I didn't find the lamb as flavorful as I had hoped. It needed something to give it a little more ummph. That something turned out to be feta, which once I sprinkled over the top of the lamb, did the trick and turned the recipe into a 5. Thanks for a nice meal, Kathy. Made for ZWT6.
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!