Ingredients for Eggplant With Lamb And Pine Nuts
- Lean Lamb
- Yellow Onion
- Garlic Cloves
- 1 tablespoon olive oil (for eggplant)
- Salt And Pepper
- 1 cup tomato sauce
- 1/2 cup red wine
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup pine nuts
- 1 large eggplant, sliced 1/2 inch thick
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How to Make Eggplant With Lamb And Pine Nuts
- Heat olive oil in a large skillet over medium-high heat. Add ground lamb, chopped onion, and minced garlic. Brown the lamb, breaking it up with a spoon, until cooked through.
- Stir in salt, pepper, tomato sauce, red wine, cinnamon, allspice, and pine nuts.
- Reduce heat to medium-low and simmer for 15 minutes, allowing the sauce to thicken slightly.
- While the sauce simmers, preheat oven to 375°F (190°C).
- In a separate skillet, lightly brown the eggplant slices in 1 tablespoon of olive oil over medium heat, cooking in batches to avoid overcrowding the pan. Brown both sides, ensuring they are tender but not mushy.
- Arrange the eggplant slices on a baking sheet.
- Spoon the lamb and sauce mixture evenly over the eggplant slices.
- Bake for 15-20 minutes, or until the eggplant is tender and heated through, and the topping is bubbly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
24g
Fat
26g
Carbs
4g
