Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergine & lamb bake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Aubergine & Lamb Bake is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Aubergine & Lamb Bake is something which I have loved my entire life. They’re fine and they look wonderful.
Finding You The Best Deals In The HighStreet And Online! Aubergine recipes Everyone knows that aubergines are delicious on the barbecue or in a curry or ratatouille. Branch out and try our unusual aubergine recipes from a veggie main of roasted aubergine. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec, and most of mainland Western Europe) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook aubergine & lamb bake using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine & Lamb Bake:
- Make ready 2 aubergines
- Get 3 tbsp cooking oil
- Make ready 50-100 g pine nuts
- Prepare 1 onion
- Take 250 g minced lamb
- Make ready 2 tbsp ras el hanout
- Take 1 tin (400 g) chopped tomatoes
- Prepare 1 tin (400 g) chick peas
- Prepare 1 handful fresh mint leaves
A great vehicle for flavour and spice, aubergines work really well in many dishes, from stews and curries to salads and pasta dishes. Griddle it in slices for veggie 'steaks', roast whole until soft and creamy, or layer up in a classic moussaka. Aubergine works brilliantly with spices, absorbing lots of flavour. They are sometimes stuffed with other ingredients.
Instructions to make Aubergine & Lamb Bake:
- Preheat the oven to 200C
- Dice the aubergine into 1cm cubes and place in a large oven safe dish with 2 tbps of the oil. Try and make sure the oil is coating all of the aubergine. Bake in the oven for 20 minutes.
- While the aubergine is cooking, use the remaining oil in a saucepan to fry the pine nuts for a couple of minutes.
- Chop the onion however you prefer it, either diced or cut in to larger chunks and fry with the pine nuts. Add the minced lamb and cook until browned. Add the ras el hanout and stir for another couple of minutes and then set to one side, you can leave it in the saucepan.
- Detach your mint leaves from the stalks, rinse and tear up in to small pieces and set aside for later. You don't need the stalks.
- Once the aubergines have been baking for 20 mins add the chopped tomatoes to the oven proof dish and mix together. Drain the chickpeas and rinse if needed then add these too, then add the lamb, onion and pine nut mix and mix in well. Return to the oven for 10 minutes.
- After 10 minutes, check that everything seems floppy but firm, it might need a further 5 minutes depending on your oven or the size of the aubergines. Add the mint leaves and mix in. Leave to stand for 1 or 2 minutes before serving. Enjoy!
Aubergine works brilliantly with spices, absorbing lots of flavour. They are sometimes stuffed with other ingredients. Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Sunshine and warm growing conditions are the key to success. Seed is sown early in the year, so a plant propagator is invaluable; alternatively, germinate seedlings in the airing cupboard.
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