Lamb and Eggplant Bake Recipe

Lamb and Eggplant Bake Recipes

Ingredients :

2 eggplant, thickly sliced lengthways

2 tsp olive oil

2 medium onions, thinly sliced

1kg minced lamb

1 tsp allspice

2 tsp dried mint leaves

2 tbsp ginger marmalade

2 tbsp tomato paste

1/2 cup currants

3 cups cooked long-grain rice

2 cups grated Cheddar cheese

Method :

Preheat oven to 180C. Brush a deep ovenproof dish with melted butter or oil. Place eggplant in a colander, sprinkle with salt and allow to stand for 20 minutes. Rinse eggplant under cold water. Pat dry with absorbent paper. Heat oil in a medium pan; add onions. Cook over medium heat until browned. Add lamb, cook over medium high heat 10 minutes until well browned and almost all liquid has evaporated. Use a fork to break up any lumps of mince that form as it is cooking. Add allspice, mint, marmalade, tomato paste and currants to lamb mixture. Cook for 2 minutes; remove from heat. Plan half the eggplant in base of prepared dish. Top with half the lamb mixture and half the rice. Sprinkle with half the cheese and repeat the layers except the cheese. Cover dish and bake 20 minutes or heated through. Remove from oven and top with remaining cheese. Place under a preheated grill for 2 minutes or until cheese is melted.

Serves 6

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