Rick Stein's : Lamb Casserole with Aubergine / Eggplant

You can give your lamb casserole a Greek twist with aubergines (eggplants), peppers and parsley with this Rick Stein recipe 

Aubergines (eggplants) are an excellent source of dietary fibre. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine (eggplant) provides 1g protein 0.2g fat 6g carbohydrate 3.4g fibre 25kcal

Here is the recipe ...
Ingredients

Serves 4 - 6
2kg/4lb 8oz aubergines (eggplants), cut into 5mm/¼in thick slices
1 tsp salt, plus extra for sprinkling
150ml/5fl oz. olive oil
2 red peppers, seeds removed and sliced
1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces
1 large onion, finely chopped
2 x 400g tins chopped tomatoes
1 tsp sugar
1 large handful roughly chopped parsley

10 turns black peppermill

Method

1. Sprinkle the aubergine (eggplant) with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel.

2. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.

3. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes.

4. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened. 

5. Preheat the oven to 200C/180C Fan/Gas 6.

6. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve.

The recipe suggestion above is from Rick Stein, one of my favourite TV chefs.
I always enjoy his excellent cookery series and in fact this Autumn the BBC are showing a new one, 'Secret France', where Rick gets off the beaten track and takes to the backroads of France – a less discovered France that still cherishes the best of its past and is creating modern exciting dishes that are still unmistakably French. I'm looking forward to it. Cheers Rick - here's to good food and wine!

You will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan