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Eggplant Lamb Tian @ProvenceCook

Eggplant and Lamb Tian

Provence Gourmet
This one-pan baked dish is a delicious main course with slow-cooked flavours.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine French
Servings 6 People

Equipment

Ingredients
  

  • 2 1/2 lbs lamb meat (Shoulder, Leg or Saddle) diced
  • 6 medium eggplants (aubergine)
  • 4 white onions
  • 1 lemon
  • 3 garlic cloves
  • 1/2 bottle dry white wine ideally from Provence
  • 2 tbsp tomato paste
  • 3 tbsp honey
  • 2 tbsp fresh coriander
  • 1-2 tbsp dried thyme
  • salt and black pepper to taste
  • 2-3 tbsp olive oil

Instructions
 

  • Preheat your oven to 200°C (400°F)
  • Rinse the eggplants and slice them. Brush both sides with olive oil and put the slices in the oven on a baking sheet for the slices to brown. Check the status regularly.
  • Slice the onions thinly and add to a non-stick skillet with the lemon zest, and crushed garlic.
  • Stir while browning for 10 minutes, then add the tomato paste, honey, fresh coriander, thyme, salt and pepper. Cook for an extra 10 minutes and put aside.
  • Brown the diced meat in another skillet. Then add the entire onion mixture, and when hot, add the wine. Stir and cook for another 10 minutes.
  • When ready layer the eggplants in a Tian (traditional terracotta oven dish) below the meat mixture.
  • Bake in the oven for 30 minutes at 150°C (300°F). Serve the casserole on its own or with a bit of rice.
Keyword Eggplant, Lamb, Main Course
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