Roasted Eggplant And Lamb Recipe

Mama's OhSoSavory Lamb and Eggplant Casserole

WebJul 10, 2019 · Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped …

Rating: 4.5/5(56)
1. 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.
2. 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.
3. 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.
4. 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.

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Braised Lamb Shanks & Eggplant EatingWell

Web6 days ago · Slice eggplant lengthwise into 1/2 -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 …

Rating: 4.3/5(6)
1. Slice eggplant lengthwise into 1/2 -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 tablespoon sumac, salt and pepper.
2. Heat 1 tablespoon oil in a large Dutch oven (or other 5- to 6-quart pot) over medium-high heat. Add the lamb; cook, turning often, until browned on all sides, 5 to 7 minutes total. (Don't overcrowd the pan; brown in batches if necessary.) Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pot; add bell pepper, onion, 2 minced garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally and turning the shanks over once about halfway through, until the lamb is very tender, about 2 hours.
4. Remove the lamb to a plate and tent with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley.

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Ground Lamb Eggplant Tomato Skillet • The Healthy …

WebJan 21, 2018 · Add the onion and garlic and cook until fragrant and slightly browned, about 3 to 4 minutes, then throw in the ground lamb, salt and …

Rating: 4.6/5(22)
1. Heat the olive oil (or your favorite healthy cooking oil) in a large saute pan set over medium-high heat. Add the onion and garlic and cook until fragrant and slightly browned, about 3 to 4 minutes. Add the ground lamb, salt and pepper and continue cooking, stirring from time to time and breaking the meat as you go, until the meat is no longer pink, about 5 minutes.
2. Add the diced eggplant, stir and continue cooking for about a minute and then pour in the chicken stock. Stir well, cover, lower the heat to low and continue cooking until the eggplant is soft, about 8 to 10 minutes.
3. Remove from heat and stir in the harissa, diced tomatoes, chopped parsley and mint.
4. Serve immediately over a bed of couscous or white rice, or cauli-rice to keep things paleo.

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