STREAMING NOW: Simply Nigella

Eggplant With Lamb and Pine Nuts

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: