Lamb Skewers with Eggplant: Rosticini con Melanzane

Name: Lamb Skewers with Eggplant: Rosticini con Melanzane Picante
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 2 bay leaves; 2 cloves garlic, peeled and sliced, plus 2 whole cloves garlic; 3 sprigs Italian parsley, plus 5 sprigs; 1 sprig rosemary; 1 tablespoon tomato paste; 2 tablespoons extra-virgin olive oil, plus 3 tablespoons, plus more for brushing meat and eggplant; Freshly ground black pepper; 4 pounds lamb, cut into 2-inch cubes; Salt; 6 Japanese eggplants, cut into 3/4-inch rounds; 1/2 teaspoon fresh marjoram leaves, finely chopped; 5 anchovy fillets, rinsed and drained; Pinch red pepper flakes; 3 tablespoons balsamic vinegar

Servings: persons

1 cup dry white wine
2 bay leaves
2 cloves garlic, peeled and sliced, plus 2 whole cloves garlic
3 sprigs Italian parsley, plus 5 sprigs
1 sprig rosemary
1 tablespoon tomato paste
2 tablespoons extra-virgin olive oil, plus 3 tablespoons, plus more for brushing meat and eggplant
Freshly ground black pepper
4 pounds lamb, cut into 2-inch cubes
Salt
6 Japanese eggplants, cut into 3/4-inch rounds
1/2 teaspoon fresh marjoram leaves, finely chopped
5 anchovy fillets, rinsed and drained
Pinch red pepper flakes
3 tablespoons balsamic vinegar

1
In a large bowl, combine the wine, bay leaves, sliced garlic, 3 sprigs parsley, rosemary, tomato paste, 2 tablespoons olive oil, and black pepper, to taste, and stir well to combine.
2
Season the lamb with salt and pepper and add to the marinade.
3
Toss to completely coat the meat and place in the refrigerator for 1 hour.
4
Preheat the oven to 375 degrees F.
5
Brush the eggplant rounds with olive oil, season with salt and pepper, sprinkle with the oregano leaves and bake in the oven, turning once, for 10 to 20 minutes, until soft.
6
In the bowl of a food processor or blender, combine the remaining garlic, anchovies, pepper flakes, remaining parsley, 3 tablespoons extra-virgin olive oil, and vinegar and puree.
7
Arrange the eggplant slices in a single layer and pour the sauce over.
8
Place, covered, in the refrigerator, for 2 hours.
9
Meanwhile, preheat the grill or broiler.
10
Remove the lamb from its marinade and pat dry.
11
Thread the meat onto skewers and cook 10 to 20 minutes, to desired temperature.
12
Serve hot, alongside the chilled eggplant.

1445

kcal

Calories

103

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup dry white wine, 2 bay leaves, 2 cloves garlic, peeled and sliced, plus 2 whole cloves garlic, 3 sprigs Italian parsley, plus 5 sprigs, and more.

Yes, Lamb Skewers with Eggplant: Rosticini con Melanzane Picante 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.

That's it — enjoy your meal!

Lamb Skewers with Eggplant: Rosticini con Melanzane Picante

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions