Timbale Of Eggplant And Ground Lamb Recipes

EGGPLANT TIMBALE

Steps:

• Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
• Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

SPICED LAMB-STUFFED EGGPLANTS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
• Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
• In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

EGGPLANT TIMBALE

Steps:

• Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper.
• Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, warm the 2 tablespoons of olive oil in a large skillet.
• Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes.
• Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat.
• Add the peas and marinara sauce and stir to combine.
• Add the cheeses, basil, and cooked pasta. Set aside.
• Preheat the oven to 350 degrees F.
• Line the springform pan with the grilled eggplant.
• Be sure that the slices overlap and hang over the edge of the pan.
• Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly.
• Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale.
• Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
• To serve, invert the timbale onto a serving plate and remove the springform pan.
• Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.
• Slice and serve.

EGGPLANT AND LAMB AL FORNO

Steps:

• Preheat oven to 375 degrees. Salt eggplant well, arrange in colanders, and place weighted bowls on top. Let drain for 30 minutes. Rinse and dry.
• Heat oil in a large skillet over medium heat. Add onion, 1 teaspoon salt, and 3/4 teaspoon black pepper; cook until tender, 7 to 10 minutes. Add oregano, cinnamon, cumin, and cayenne; cook 2 minutes more. Add lamb, and cook until it browns, about 5 minutes. Drain fat from pan. Break up tomatoes, and add to pan. Cook over medium heat, stirring often, until sauce starts to thicken, about 8 minutes.
• Place 4 eggplant slices in an 8-inch square baking pan, and top with a third of the sauce. Repeat twice, making 4 3-layer stacks. Combine 1 teaspoon parsley and breadcrumbs; sprinkle over the top.
• Cover with foil, and bake for 1 hour. Remove foil, and bake for 10 to 15 minutes more. Sprinkle with remaining parsley; serve hot.

TIMBALE OF EGGPLANT AND GROUND LAMB

Steps:

• Trim the ends from the eggplant, and peel it--here's the tricky part--in five, long peels, using a large knife--the easiest way is to stand the eggplant on end, mark the other end in fifths and saw off the skin, allowing some pulp to be attached.
• Cube the remaining eggplant and grill or roast it lightly (this instead of saute-ing which uses much more oil).
• In a large skillet, heat the oil and then saute the eggplant peels, skin side UP, by covering the pan and cooking over moderate heat about five minutes, or until the pulp is lightly browned.
• Remove the slices and allow them to cool slightly.
• Arrange them in a one and a half quart round baking dish star fashion, with the narrow end in the center of the bowl and the wide end hanging over the top edge; the five pieces of peel should be equidistant from each other and should overlap in the bottom.
• Set aside.
• In the warm skillet, saute the onion and garlic until lightly browned, then add the grilled or roasted eggplant and combine with the 3 tablespoons of tomato paste and the allspice and cinnamon. Season to taste with salt and pepper, mix well, remove from heat and set aside.
• Preheat oven to 350 degrees.
• Mix the ground lamb with the paprika and tomato paste and, if you like some salt and pepper.
• Wet your hands, and, little by little, press the lamb onto the bowl, on top of the peels and without disturbing the pattern formed by the peels; the inside of the bowl should be completely covered with the lamb mixture, though it need not come all the way to the rim of the bowl.
• Spoon the reserved eggplant/onion mixture into the meat -lined bowl and fold the ends of the eggplant peel over the top.
• Cover the bowl closely with aluminum foil and bake for 45 minutes.
• Remove from the oven and let the bowl rest for 15 minutes before removing the foil.
• Invert carefully onto a platter and serve, surrounded by rice or orzo and accompanied by a tomato sauce.

EGGPLANTS STUFFED WITH LAMB, RICE, AND CURRANTS

Steps:

• Preheat oven to 400 degrees. Heat 2 teaspoons oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, breaking it up with a wooden spoon. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 minutes. Add stock, rice, and currants. Bring to a simmer. Cover, and transfer to oven on lowest rack. Cook for 1 hour and 20 minutes.
• Meanwhile, slice eggplants in half lengthwise; brush each cut side with 1/4 teaspoon oil. Roast, cut sides up, on a rimmed baking sheet on top oven rack until centers are soft and tops are browned, about 40 minutes. Let cool.
• Gently scrape eggplant flesh into a large bowl, reserving skins. Stir in lamb-rice mixture, chopped herbs, and lemon zest. Divide stuffing among eggplant skins. Garnish with more herbs and lemon zest.