Eggplant And Lamb Recipes
Mama's Oh-So-Savory Lamb and Eggplant Casserole - Allrecipes
1 week ago allrecipes.com Show details
The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green … See more
Lamb and Eggplant Casserole (Moussaka) Recipe - Epicurious
1 week ago epicurious.com Show details
Oct 3, 2012 · 1. Place the eggplant in a colander, toss liberally with salt, and let sit for about 1 hour to drain away extra water. Squeeze out the excess water and pat dry with a kitchen …
Layered Eggplant and Lamb Casserole (Moussaka)
2 weeks ago americastestkitchen.com Show details
Toss the eggplant with the oil, 1 teaspoon salt, and 1/4 teaspoon pepper and spread the eggplant evenly over the prepared baking sheets. Bake until light golden brown, 40 to 50 minutes, …
Eggplant, Lamb and Rice Casserole Recipe - Food.com
1 week ago food.com Show details
Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside. Add oil to the dutch oven and heat over med …
One-Pot Ground Lamb with Eggplant - On the Road of Adventure
2 weeks ago ontheroadofadventure.com Show details
Heat the olive oil in a deep skillet or Dutch oven over medium-high heat. Add the lamb and cook through. Drain all but 2 (or so) tablespoons of the grease from the pan. Add the onion and the …
Greek Style Beef and Eggplant Rice (aka Moussaka Rice)
1 week ago closetcooking.com Show details
Nov 4, 2024 · Add the eggplant and cook until tender, about 7-10 minutes. Add the garlic, tomato paste, thyme, oregano, cinnamon, and allspice, mix, and cook until fragrant, about 1 minute. …
Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'
2 days ago seriouseats.com Show details
Mar 18, 2019 · Preheat the oven to 425°F/220°C. Place the eggplant halves, skin side down, in a roasting pan large enough to accommodate them snugly. Brush the flesh with 4 tablespoons of …
