I do like recipes that use aubergines/eggplants and they are often in my menu plans. Not only are they 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 provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre.
Ingredients:
Serves Four
1 aubergine/eggplant
2 tbsp. olive oil
1 large onion, halved and thinly sliced
1 garlic clove, finely chopped
1 red pepper, de-seeded and sliced
550g - 600g diced lamb
15g butter
1 tbsp. plain flour
400g can chopped tomatoes with herbs
300ml lamb stock
1 aubergine/eggplant
2 tbsp. olive oil
1 large onion, halved and thinly sliced
1 garlic clove, finely chopped
1 red pepper, de-seeded and sliced
550g - 600g diced lamb
15g butter
1 tbsp. plain flour
400g can chopped tomatoes with herbs
300ml lamb stock
Method:
Cut the aubergine/eggplant into 2cm cubes and put in a colander. Sprinkle with 1 tsp salt and set aside for 30 minutes. Rinse and pat dry.
Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a frying pan and cook the onion. Add the garlic and pepper and cook for another minute. Add the aubergine and stir. Transfer to a casserole dish.
Add the rest of the oil to the pan and brown the lamb in two batches, adding to the casserole when done.
Melt the butter in the pan and stir in the flour. Add the tomatoes and simmer, stirring all the time. Add the stock to the casserole with the tomatoes. Season, cover and cook in the oven for 2 ¼ hours.
Cut the aubergine/eggplant into 2cm cubes and put in a colander. Sprinkle with 1 tsp salt and set aside for 30 minutes. Rinse and pat dry.
Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a frying pan and cook the onion. Add the garlic and pepper and cook for another minute. Add the aubergine and stir. Transfer to a casserole dish.
Add the rest of the oil to the pan and brown the lamb in two batches, adding to the casserole when done.
Melt the butter in the pan and stir in the flour. Add the tomatoes and simmer, stirring all the time. Add the stock to the casserole with the tomatoes. Season, cover and cook in the oven for 2 ¼ hours.
All the best Jan
25 comments:
...I'd change the lamb for something else.
looks fantastic!I don't eat lamb but I may try this with another type of meat. Love the photo of the eggplant.
Hugs~
Lovely winter dish.
That sounds delicious!
I've never been a fan of lamb but I'd try it.
I like to grow a lot of varieties of eggplant, it grows well here in Iowa.
I do like eggplant. And need to remember that more often.
I looks pretty fantastic!!
I love eggplant! Interesting information about it, thank you.
I love lamb and eggplant... I enjoyed lots of eggplant dishes during the summer as I had a bountiful harvest of them (and gave away about as many as I ate).
Tried eggplant some years ago but never got used to it.
Looks good there are plenty of eggplants in the supermarkets at the moment.
It's been too steamy hot here to do much cooking...so I've been doing very little, indeed. This will be a good meal on a cooler day. It looks very tasty! :)
Sounds yummy. It's been years since I fixed any eggplant. Maybe it's time... (with Parmesan...)
Have a super week!
Huh! I thought I already left a comment... (Teach ME to think!)
That sounds yummy.It's been a long time since I last prepared eggplant. (Parmesan) Time to fix it again.
Have a terrific week.
Eggsplant which I like and I only know a few ways of using it.
Coffee is on
Sounds very delicious, what a wonderful combination. Have a great week! Hugs, Valerie
Hi Jan
Aubergine is something I struggle with. I think it is the texture.
I will eat it but rarely truly enjoy it.
Will give this recipe ago though because I like the fact it has plenty of veg in it.
All too often recipe focus on the protein.
My mom used to cook aubergine after peeling it with mutton and can't tell you how delicious it was!
this one sounds so wonderful recipe .
i must give it try but since due to chemical spray aubergine is giving me stomach ache i decreased it from my diet
Hello, sounds delicious and I like eggplant. I have been looking for some new recipes.
Thanks for sharing. Happy Monday, enjoy your new week!
Yum.
I have not tried this recipe. Seems that it would be tasty and healthy:)
Never knew eggplants are healthy - I always thought of them as simply boring!
Thank you Jan! Fantastic!
Looks wonderful - love lamb and may well give this a try, with a nice glass of Merlot. Given how many sheep there are in the UK, I can't figure out how come lamb is so expensive. I can only assume we export it all!
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