Ingredients
-
1
-
1
-
2
-
4
-
-
1/2
-
1/4
-
1/2
-
1/2
-
3
-
1
-
-
-
-
Directions
Eggplant With Lamb and Pine Nuts, A recipe from Jeff Smith Rounds of eggplant topped with lamb in a flavorful sauce You could serve this as a light main course, a side or even as an appetizer!
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Place the Eggplant Slices on a Baking Sheet and Spread Some of the Filling on Each. |
|
4
Done
|
Bake in a 375 Degree F. Oven For About 15-20 Minutes, or Until It Is All Hot and the Eggplant Is Tender. |
