Eggplant and Lamb
Printer Friendly Recipe Serves: 6 Serve with Fogdog Pinot Noir
Place 2 Tbsp. olive oil in medium sized skillet over medium low heat. Add chopped onion and minced garlic and sauté slowly until translucent. Add ground lamb (or lamb sausage taken out of casing) and continue cooking until lamb has browned lightly. Pour in wine and stock and stir in thyme (or rosemary). Simmer slowly until lamb is tender and liquid has evaporated (about 30 minutes). Spoon lamb into sieve to drain off fat. Dry eggplant with paper towels. Make sure eggplant is completely dry. Place 2 Tbsp. olive oil in frying pan over medium heat. Add eggplant and sauté, stirring, until tender (5-7 minutes). Add lamb back to pan and stir until browned very lightly. Remove from heat and stir in chopped parsley. Add salt and/or pepper to taste. This stuffing may be prepared a day in advance and refrigerated. (Bring up to room temperature before final step.) If using tomatoes, create shells by cutting each tomato in half (around the “equator”) and then hollow out tomatoes, leaving just the outer shell of flesh. Salt tomato shells and turn upside down on racks to drain. If using ramekins, simply brush olive oil over the inside of 6 ramekins. Preheat oven to 400°F. Divide eggplant/lamb mixture between tomato shells (or ramekins). Place stuffed tomatoes (or ramekins) on a baking sheet and place sheet in oven for 10 minutes just before serving. |
