Skewered Lamb With Eggplant (Aubergine) Recipe

Name: Skewered Lamb With Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean boneless leg of lamb; 1 cup any dry red wine; 1 cup sliced onion; 1 tablespoon chopped fresh rosemary; 1 tablespoon olive oil; 1 teaspoon cracked pepper; ¼ teaspoon salt; 1 garlic clove, sliced; 1 small eggplant (about 3/4 lb); vegetable oil cooking spray

Servings: persons

1
Trim fat from lamb, and cut into 3/4 inch cubes.
2
Combine lamb and next 7 ingredients in a medium bowl, toss gently to cost.
3
Cover and marinate in refrigerator about 8 hours, stirring occasionally.
4
Peel eggplant, and cut into 3/4 inch cubes.
5
Drain lamb, reserving marinade, discard onions and garlic.
6
Thread lamb and eggplant alternately onto 6 (12 inch) wooden skewers.
7
Coat grill rack with cooking spray, place on grill over medium hot coals.
8
Place skewers on rack, cook 4 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.

770

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 2 lbs lean boneless leg of lamb, 1 cup any dry red wine, 1 cup sliced onion, 1 tablespoon chopped fresh rosemary, and more.

Yes, Skewered Lamb With 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.

That's it — enjoy your meal!

Skewered Lamb With Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions