Baked Eggplant and Lamb with Tomatoes and Pine Nuts a Perfect Casserole
David Scott Allen · Lamb · Main Course · Provencal Recipes · TasteIn the past several months, The New York Times has posted quite a few eggplant recipes. Being an avid eggplant fan, I buy some every week from Larry’s Veggies at the farmers market, and have now made three of the Times’ recipes.
Each time, though, the eggplant quantities have been way off. By at least half. Do they not like eggplant? Are they just pretending because they know it’s the “hot” vegetable now?
…Continue reading here for the original post and photos of the step-by-step recipe. He did not run out of eggplant for this recipe it is an easy casserole of Baked Eggplant and Lamb with Tomatoes and Pine Nuts.
Baked Eggplant and Lamb with Tomatoes and Pine Nuts a Perfect Casserole
This casserole is delicious comforting blend of ground lamb, rich eggplant and melted mozzarella.
Ingredients
- 2 pound eggplant (aubergine) large, firm, about 1 each, peeled and cut into 1/2-inch slices
- extra virgin olive oil
- kosher salt
- 1 small yellow onion about 4 ounces, finely diced
- 1 pound Ground Lamb
- 1/2 teaspoon ground cinnamon
- freshly ground black pepper
- 1 teaspoon unsalted butter
- 1/4 cup pine nuts
- 2 cups strained or crushed tomatoes
- 1/2 cup Warm Chicken Stock
- 6 ounces Fresh Mozzarella sliced
- rice for serving
Instructions
- Heat broiler with the rack positioned 4-5 inches from the element, and line two baking sheets with foil or parchment.
- Brush both sides of eggplant slices with olive oil and sprinkle liberally with salt.
- Arrange slices on prepared baking sheets and broil - one sheet at a time - until eggplant slices are a deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
- Adjust the oven to 375°F, and position rack in the center.
- In a 10-inch skillet, heat 1 tablespoon olive oil over medium heat.
- Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes.
- Add ground lamb, stirring frequently, breaking up meat into very small pieces with the side of a wooden spoon.
- Season with salt, cinnamon, and pepper.
- Sauté until meat is just cooked through, then taste for seasoning and adjust accordingly.
- In a small skillet, melt butter over medium heat. Add pine nuts, stir to coat with the butter, and reduce heat to medium-low.
- Cook, stirring frequently, until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown.
- Transfer nuts to a bowl while still warm and salt them lightly.
- Brush a medium oval baking dish - approximately 6-inch by 10-inches - with olive oil.
- Spread 1/4 cup of tomato sauce in the bottom of the dish.
- Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible.
- Spoon 1/2 the meat evenly over eggplant.
- Pour 1/3 of the remaining tomato sauce evenly over meat.
- Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts.
- Finish with a third layer of eggplant and cover with the remaining tomato sauce, sprinkling remaining pine nuts on top.
- Pour warm chicken stock around the perimeter of the baking dish. (Sauce will thicken as it bakes.)
- Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella.
- Start cooking the rice; bake casserole uncovered for approximately 20 minutes, or until the cheese is bubbling and golden.
- It should be done about the same time as the rice.
- Serve warm in deep bowls over fluffed rice.
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Lamb and Chicken Couscous a Traditional Moroccan RecipeNext Post
Provence it's Love. Just Love.Related Provence Articles
Recipe for Sisteron Braised Lamb with Orange and Fennel it’s Delicious
November 14, 2023
When the sun sets early on cold days, nothing is quite like the inviting aroma of Sisteron braised lamb simmered in the oven. Orange and fennel combine with the meat for a warm, zesty flavour. In Provence, lamb from Sisteron in the Alpes de Haute Provence is considered some of the best in the region. …
Provencal Dessert Pine Nut Tart (Tarte aux Pignons)
November 28, 2018
Tarte aux pignons or a pine nut tart is the Provencal version of pecan pie or walnut tart. The sweet base for the tart is a shortcrust pastry shell (pâte sablée) this dessert is a specialty from the village of Bormes-les-Mimosas.…
Lamb and Chicken Couscous a Traditional Moroccan Recipe
October 27, 2017
Ras El Hanout is a spice blend essential to Moroccan cooking and critical for a traditional lamb and chicken couscous recipe. The name translated literally means ‘head of the shop’ for which actual mixtures vary, and in some cases, maybe closely guarded family secrets. …
Provence in a Bowl Fennel Tomato Soup with Pastis
July 7, 2016
In his easy recipe, David has combined iconic tastes of Provence – tomatoes, fennel and Pastis – into a bowl (original Cocoa & Lavender post here). In summer months, local market stands showcase tomatoes of every description from trendy multi-coloured heirloom varieties to a Provencal version of the juicy beefsteak to tiny cocktail versions. Fennel grows wild …
No Comment