Eggplant with Lamb, Tomato and Pine Nuts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large eggplants in 1/2 inch slices (can peel)
4 T. Olive oil
2 t. Salt
1 med onion fine dice
2 garlic cloves, mince
8 oz crimini mushrooms sliced
1 lb. ground lamb
1/2 t. Cinnamon
Black pepper
1/2 T. Butter
1/2 c. Pine nuts
28 oz marinara sauce (I used 32 oz Rao's)
12 to 16 oz fresh mozzarella, sliced
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Directions: |
Directions:Oven 375º
Brush eggplant slices with oil and sprinkle with 1 t. Salt. Can broil or in large skillet, brown until deep mahogany brown about 5-7 min per side. Set aside.
Add 1 T. Oil to skillet and add onion and saute until translucent, not brown about 5 min. Add mushrooms for another 5 min. Add lamb to brown. Add remaining 1 t. Salt, cinnamon, pepper.
Small skillet melt butter and cook pine nuts on med-low to golden brown 2-4 min. Salt lightly.
Coat 13X9 baking dish with olive oil. Spread 1/2 c. Tomato sauce in bottom. Lay eggplant slices in single layer (about half). Spoon half of meat over eggplant. Pour half of sauce over meat. Sprinkle half of pine nuts over. Repeat layer to finish.
Pour 1 c. Warm water around perimeter of dish. Cover with foil and bake 90 min.
Remove foil and top with mozzarella. Bake 15 min longer. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: I love this with pita and tzatziki sauce
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