Eggplant And Lamb Recipes Lamb_eggplant_blog-4-of-8
If you're in the mood for something flavorful and hearty, you've got to check out these baked eggplant and lamb recipes I found. Both of these dishes are perfect for a nice Sunday dinner or a special occasion. One features tender lamb stuffed inside of roasted eggplant while the other offers a lighter twist with roasted lamb and eggplant slices. Trust me, you won't be disappointed with either of these delicious and savory dishes.
Lamb-stuffed Eggplant
First up, we have a dish that will melt in your mouth- Lamb-Stuffed Eggplant! I love this recipe because it gives me an excuse to indulge in some delicious lamb while enjoying a serving of vegetables. Plus, it's easy to prepare, making it perfect for busy weeknights or for when I'm craving a high-protein meal.
Ingredients:
- 2 small to medium eggplants
- 3 Tbsp. of extra-virgin olive oil
- 1 lb. of ground lamb
- 1 onion, chopped
- 1 clove of garlic, minced
- 1 tsp. of paprika
- Salt and pepper
Instructions:
- Cut both eggplants in half, lengthwise. Scoop out the flesh, leaving a ½ inch border. Set aside the eggplant flesh for later. Coat the hollow eggplants with 1 Tbsp. of olive oil and season with salt and pepper.
- Preheat oven to 400°F. Arrange the eggplant halves in a baking dish and bake for 25-30 minutes, until tender and lightly browned.
- Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the lamb, onion, garlic, paprika, ¼ teaspoon salt, and a few grinds of black pepper. Cook, breaking up the meat with a spoon, until the lamb is browned and cooked through, about 10 minutes.
- Add the reserved eggplant flesh and cook until heated through, about 2-3 minutes.
- Divide the lamb mixture among the eggplant halves. Bake for an additional 10-15 minutes, until the tops are golden brown.
Baked Eggplant and Lamb Recipe
If you're looking to lighten things up while still enjoying some rich, bold flavors, this Baked Eggplant and Lamb Recipe from Sunset Magazine is perfect. The roasted vegetables and lamb come together beautifully for a dish that's sure to impress your dinner guests. With minimal prep required for this recipe, it's easy to create a gourmet-style dish that you'll love.
Ingredients:
- 1 large eggplant, sliced into 1/2-inch-thick rounds
- 1 lb. of lamb, cut into small cubes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3/4 cup chicken broth
- 1 Tbsp. all-purpose flour
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint leaves
Instructions:
- Preheat the oven to 400°F. Coat a baking sheet with cooking spray and arrange the eggplant slices on it. Season with salt and pepper, and bake until the eggplant slices are tender and lightly golden, 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the lamb and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- Add the onion and garlic and cook until the onion is softened, about 5 more minutes. Add the cumin, salt, and pepper, and cook for an additional minute.
- Stir in the chicken broth and bring to a simmer. Sprinkle the flour over the mixture and stir to combine. Cook for a few minutes, until the mixture has thickened slightly.
- Arrange the eggplant slices in a large baking dish. Spoon the lamb mixture over the eggplant, and bake for 15 to 20 minutes, or until heated through and bubbly.
- Garnish with parsley and mint, and serve immediately.
Both of these recipes are so delicious and flavorful, and they're sure to please everyone at your table. So next time you're in the mood for something hearty and savory, give one of these recipes a try!
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