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  Added: Oct 09, 2007  •  Visited (304)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb And Eggplant Parmesan
What You Need:
  • 2½ pounds boneless lamb, cut into 1-inch cubes
  • tablespoons olive oil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • ¼ cup minced mint or parsley
  • ½ teaspoon crumbled oregano
  • ½ teaspoon crumbled rosemary
  • ¼ teaspoon nutmeg
  • 3 tablespoons lemon juice
  • 2 medium-size eggplants
  • 1 cup grated Parmesan cheese

  • How To Cook:
    1. Put all ingredients, except the eggplant and Parmesan cheese, in a large covered casserole and cook in the microwave oven, stirring from time-to-time, until the lamb has lost all of its pinkness and is tender (about 15 to 20 minutes).

    2. Meanwhile, pare the eggplant and cut into 2-inch cubes. Sprinkle with salt and let stand 20 minutes. Rinse thoroughly and drain.

    3. Add to the casserole and cook, covered, stirring at least once, until the eggplant is tender (about 10 minutes). Sprinkle with the Parmesan cheese.

    4. Let stand 5 minutes before serving. May be garnished with lemon wedges.

    TIP:
        Sprinkling the eggplant with salt and letting stand pulls the bitter juices out of the vegetable. Try this trick for all eggplant recipe.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Dairy » Cheese
    Dish » Appetizers



     




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