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Monday, 9 September 2019

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 ...
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

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


Elephant's Child said...

Aubergine/eggplant doesn't get used often enough here. Thank you for the reminder.

Valerie-Jael said...

This looks great. My friend made a lamb hot-pot for us on Saturday, it was wonderful, too. Valerie

CraveCute said...

My husband loves eggplant, I'll need to give this recipe a try.

Sandi said...

...But it's laaaamb. :(

Tom said...

...I've never been a lamb fan.

It's me said...

Lamb is my favorite meat.....mmmmmm.....lovely week love Ria 💚🍀

William Kendall said...

Sounds good!

Chatty Crone said...

Can't say honestly that is my cup of tea. Sorry.

Chris Lally said...

Eggplant & lamb - a perfect match:) Thanks for the recipe, Jan!

Rose said...

I would love to taste this...just to see. We never have lamb...just something I never see in our local grocery, nor the other one we go to. I am sure I could find it in Terre Haute.

happyone said...

I can't even remember the last time I ate lamb. My husband doesn't like it so I never cook it.
It does look good!!

Christine said...

looks delicious, I made your zucchini chicken curry soup, delicious!

Angela said...

It does looks great and sounds great when I read the list of things in the recipe. I would love to make it.

baili said...

looks inviting dear Jan
i don't know why eggplant cause me stomachache
i used to have fondly but now i just can't

Jo said...

Doesn't that look good. I never cook with aubergine so I should definitely try this.

Teresa said...

Interesante receta. Buen día.

David M. Gascoigne, said...

When I see a recipe like this it makes me long for the days before we gave up red meat!

CJ Kennedy said...

This looks perfect for the cold weather ahead

RO said...

I really enjoy the taste of lamb, but still getting used to eggplant. Hugs, RO

Author R. Mac Wheeler said...

ha! I haven't prepared eggplant in a while. It's time.

Jeff said...

Lamb and eggplant. I will have to try this as I am running out of things to do with my eggplants.

Magic Love Crow said...

Looks so good! Thanks Jan!

Angie said...

Jan - looks delicious - I might just convince Head Chef to try it since it comes with lamb! By the way, we tried the Garlic and herb cauliflower mac and cheese with bacon and really enjoyed it! Have a great week.

Jordi López Pérez said...

Otro gran reportaje lleno de buenos consejos.
Un abrazo.

carol l mckenna said...

Sounds and looks yummy except for the lamb ~ would enjoy the eggplant ^_^

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