Mediterranean Eggplant and Lamb Bake
This delightful Mediterranean Eggplant and Lamb Bake features succulent rounds of eggplant layered with a savory ground lamb mixture infused with aromatic spices and topped with crunchy pine nuts. Inspired by the culinary traditions of the region, this dish not only offers a harmonious blend of flavors but also serves as a versatile option for any meal. Whether enjoyed as a light main course, a hearty side dish, or an elegant appetizer, this recipe will impress your guests and elevate your dining experience.
4-6
Servings
111
Calories
12
Ingredients
Ingredients
ground lean lamb
1 lb (none)
yellow onion
1 medium (peeled and chopped)
garlic cloves
2 (crushed)
olive oil
4 tablespoons (for cooking)
salt
to taste (none)
black pepper
to taste (none)
canned tomato sauce
1/2 cup (none)
red wine
1/4 cup (none)
cinnamon
1/2 teaspoon (none)
allspice
1/2 teaspoon (none)
pine nuts
3 tablespoons (toasted (optional, add more for taste))
large eggplant
1 (sliced into 1/2 inch rounds)
Instructions
1
In a large skillet over medium-high heat, warm the olive oil. Add the ground lamb, chopped onion, and crushed garlic. Cook until the lamb is browned and the onions are translucent, about 5-7 minutes.
2
Season the mixture with salt and pepper. Stir in the tomato sauce, red wine, cinnamon, allspice, and toasted pine nuts. Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3
While the sauce simmers, prepare the eggplant. Heat a separate skillet with a drizzle of olive oil over medium heat. Place the eggplant slices in the skillet and lightly brown them on both sides, about 2-3 minutes per side. Avoid overcooking; the eggplant should remain slightly firm.
4
Preheat the oven to 375°F (190°C). On a baking sheet, arrange the browned eggplant slices in a single layer. Spoon a generous amount of the lamb filling over each eggplant round.
5
Bake in the preheated oven for 15-20 minutes, or until the eggplant is tender and the filling is heated through. Serve warm, garnished with additional pine nuts if desired.
Nutrition Information
7g
Fat
5g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Mediterranean Eggplant and Lamb Bake?
The main protein in this recipe is 1 lb of ground lean lamb.
Can I substitute the ground lamb with another meat?
Yes, while ground lamb is traditional, you can substitute it with ground beef or ground turkey if preferred.
How many servings does this recipe make?
This recipe serves between 4 and 6 people.
How many calories are in one serving of this dish?
Each serving contains approximately 111 calories.
Is this recipe suitable for a low-carb diet?
Yes, with only 5g of carbohydrates per serving, this dish is suitable for many low-carb diets.
What are the primary spices used for the lamb mixture?
The lamb is seasoned with cinnamon, allspice, salt, and black pepper.
How should the eggplant be prepared?
The eggplant should be sliced into 1/2 inch rounds and lightly browned on both sides in a skillet with olive oil.
Do I need to peel the eggplant?
The recipe calls for slicing the eggplant into rounds; peeling is not specified and is usually optional based on your preference for texture.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C) for the final baking step.
How long does the final baking process take?
The dish should bake for 15-20 minutes until the eggplant is tender and the filling is heated through.
Can I make this recipe without red wine?
Yes, the red wine can be omitted or replaced with a splash of beef broth or water if you prefer to avoid alcohol.
What is the purpose of the pine nuts?
Pine nuts add a crunchy texture and nutty flavor that complements the Mediterranean spices; they are used both in the filling and as a garnish.
Is this dish dairy-free?
Yes, based on the ingredients provided, this recipe is dairy-free.
Is this Mediterranean Eggplant and Lamb Bake gluten-free?
Yes, all the listed ingredients are naturally gluten-free.
How much fat is in one serving?
Each serving contains approximately 7g of fat.
How much protein does this dish provide?
Each serving provides approximately 8g of protein.
Can I use a different type of onion?
The recipe specifies a yellow onion, but a white or red onion would also work well.
How long should the lamb sauce simmer?
The sauce should simmer for about 15 minutes to allow the flavors to meld and the sauce to thicken.
Can this be served as an appetizer?
Yes, because the lamb is served on individual eggplant rounds, it makes an excellent elegant appetizer.
What type of tomato sauce should I use?
Use 1/2 cup of standard canned tomato sauce.
Should the eggplant be fully cooked in the skillet?
No, you should only lightly brown the slices for 2-3 minutes per side; they should remain slightly firm as they will finish cooking in the oven.
Are the pine nuts supposed to be toasted?
Yes, the recipe recommends using toasted pine nuts for the best flavor.
Can I add more garlic?
The recipe calls for 2 crushed garlic cloves, but you can certainly add more if you prefer a stronger garlic flavor.
How much olive oil is required?
You will need 4 tablespoons of olive oil for cooking the lamb and browning the eggplant.
Can I make the lamb filling in advance?
Yes, the lamb filling can be prepared ahead of time and stored in the refrigerator until you are ready to assemble and bake.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
What is the serving size for this recipe?
The serving size is not specifically defined, but the recipe is designed to provide 4-6 servings.
Is there any sugar in this recipe?
There is no added sugar in this recipe.
Can I grill the eggplant instead of pan-frying it?
Yes, grilling the eggplant slices would provide a lovely smoky flavor and is a great alternative to using a skillet.
Is this recipe considered healthy?
Yes, it is tagged as healthy due to its use of lean protein, vegetables, and heart-healthy fats like olive oil and nuts.