Best Stuffed Eggplant With Lamb And Pine Nuts Recipes

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SPICED LAMB-STUFFED EGGPLANTS



Spiced Lamb-Stuffed Eggplants image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

4 baby eggplants (6 to 7 inches long and 8 to 10 ounces each)
Good olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups chopped yellow onion
4 teaspoons minced garlic (4 cloves)
1 pound lean ground lamb
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 cup dry red wine
1 (14.5-ounce) can diced tomatoes, such as San Marzano, undrained
1 cup marinara sauce, such as Rao's
1/3 cup minced fresh parsley
1 1/2 cups fresh ricotta (12 ounces)
4 ounces fresh goat cheese, such as Montrachet
2 extra-large egg yolks
1 1/2 tablespoons julienned fresh mint leaves, plus extra for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
  • Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
  • In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

EGGPLANT WITH LAMB AND PINE NUTS



Eggplant With Lamb and Pine Nuts image

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!

Provided by LifeIsGood

Categories     Lamb/Sheep

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground lean lamb
1 medium yellow onion, peeled and chopped
2 garlic cloves, crushed
4 tablespoons olive oil
salt and pepper, to taste
1/2 cup tomato sauce, canned
1/4 cup red wine
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3 tablespoons pine nuts (you might want to add more for personal taste)
1 large eggplant

Steps:

  • 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.
  • 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.
  • Place the eggplant slices on a baking sheet and spread some of the filling on each.
  • Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.

STUFFED EGGPLANT WITH LAMB AND PINE NUTS



Stuffed Eggplant With Lamb and Pine Nuts image

A rich, unctuous dish, adapted from "Jerusalem: A Cookbook", by Yotam Ottolenghi and Sami Tamimi. Best served with simple sides, like rice or bread and Middle Eastern pickled vegetables.

Provided by zeldaz51

Categories     Lamb/Sheep

Time 2h

Yield 2 serving(s)

Number Of Ingredients 16

1 medium eggplant, halved lengthwise (about 10 ounces)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1/2 large yellow onion, finely chopped
1/4 lb ground lamb
2 tablespoons pine nuts
2 tablespoons chopped flat leaf parsley
1 teaspoon tomato paste
1 teaspoon granulated sugar, divided
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon tamarind paste
1 cinnamon stick
salt, pepper

Steps:

  • Preheat oven to 425. Place eggplant halves, skin side down, in an ovenproof pan that holds them snugly. Brush the flesh with half the olive oil and season with 1/4 teaspoons salt and plenty of black pepper. Roast for 20 minutes, until tops are golden brown. Remove from oven and allow to cool slightly in the pan.
  • Reduce the oven temperature to 375 after removing the pan of eggplant.
  • While the eggplants roast, start the stuffing: heat the remaining olive oil in a frying pan. Mix together the cumin, paprika, and ground cinnamon and add half the mixed spices to the pan, along with the onions. Cook on medium for about 8 minutes, stirring often so spices don't burn, then add the lamb, pine nuts, parsley, tomato paste, 1/2 teaspoons of the sugar, 1/4 teaspoons salt, and some black pepper. Continue to cook and stir another 8 minutes to cook the meat through.
  • Place the remaining half of the spice mix in a bowl and add the water, lemon juice, tamarind, the remaining 1/2 teaspoons sugar, the cinnamon stick, and 1/4 teaspoons salt. Mix well and pour this mixture into the bottom of the eggplant baking pan.
  • Spoon the lamb mixture on top of the eggplant halves. Cover the pan tightly with aluminum foil, return to the oven, and bake for 75 to 90 minutes,basting the eggplants with the sauce every 30 minutes and adding more water if necessary. The eggplants should be completely soft and the sauce thick at the end of the cooking time. Allow to cool slightly before serving, or serve at room temperature.

Nutrition Facts : Calories 441.7, Fat 33.6, SaturatedFat 8.2, Cholesterol 41.5, Sodium 68.9, Carbohydrate 25.9, Fiber 11.8, Sugar 11.4, Protein 14.4

MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS



Maureen Abood's Eggplant With Lamb, Tomato and Pine Nuts image

With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it's just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, main course

Time 2h

Yield 8 servings

Number Of Ingredients 12

2 large firm eggplants, cut into 1/2-inch slices
4 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, more as needed
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 pound ground lamb or beef (80 percent lean)
1/2 teaspoon ground cinnamon
Black pepper
1/2 tablespoon unsalted butter
1/2 cup pine nuts
1 (28-ounce) can tomato sauce, or 31/2 cups homemade sauce (see recipe)
12 ounces fresh mozzarella, sliced

Steps:

  • Heat broiler and line a baking sheet with foil or parchment.
  • Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  • Adjust the oven to 375 degrees with rack positioned in the center.
  • In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  • In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
  • Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  • Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 20 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 10 grams, TransFat 0 grams

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