Ground lamb and eggplant bake
How to make Ground lamb and eggplant bake recipe - Agneau et aubergine au four recette
ServeS 4
Heat 1 tablespoon olive oil in a large pan over mediumhigh heat. Fry 1 sliced eggplant for until golden on both sides, adding more oil if needed. Remove from the pan,
and drain on paper towels.
In the same pan, sauté 1 finely chopped onion in a little olive oil for 5 minutes, until soft. Add 2 minced garlic cloves and a pinch of dried oregano. Cook for 1 minute, then stir in a pinch each of ground allspice and ground cinnamon.
Season. Add 1½lb (675g) ground lamb, and cook, stirring, until no longer pink. Layer the lamb and eggplant slices in an ovenproof casserole dish, starting with the lamb, and finishing with a layer of eggplant.
Mix 2/3 cup Greek-style yogurt with 1 egg and season. Spoon the mixture over the eggplant, and bake in a preheated 400°F (200°C) oven for 20–30 minutes, until set and golden. Serve hot.
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