Lamb and Eggplant (Aubergine) Recipe

Name: Lamb and Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 12 lbs lamb shoulder; 3 tablespoons butter; 1 medium onion, diced; 1 teaspoon marjoram; 1 pinch dried thyme; salt and pepper; 1 cup consomme; 1 cup rice; 1 (14 ounce) can tomatoes (2-1/2 cups)

Servings: persons

1 medium eggplant
1 12 lbs lamb shoulder
3 tablespoons butter
1 medium onion, diced
1 teaspoon marjoram
1 pinch dried thyme
salt and pepper
1 cup consomme
1 cup rice
1 (14 ounce) can tomatoes (2-1/2 cups)

1
Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
2
Cut lamb into 1-inch squares and saute in butter until brown on all sides.
3
Place in a casserole.
4
Fry onion in the skillet until golden brown.
5
Add onion and eggplant, seasonings and consomme to the casserole.
6
Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
7
Pour over the contents of the casserole.
8
Bake in a preheated 350F oven until lamb is tender, about 90 minutes.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant, 1 12 lbs lamb shoulder, 3 tablespoons butter, 1 medium onion, diced, and more.

Yes, Lamb and Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb and Eggplant (Aubergine)

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