Lamb And Eggplant. Add the wine mixture to the eggplant mixture and simmer to blend, about 1 minute. 2 add half the vegetable oil to pan.
Working in batches, fry the eggplant slices, turning as necessary, until tender and. 2 add half the vegetable oil to pan. Perfectly roasted eggplant with soft and tender pieces of lamb.
In a dutch oven, deep bottom pan, or tagine with a heat diffuser underneath, heat the olive oil. Add lamb, and cook until it browns, about 5 minutes. Add the wine mixture to the eggplant mixture and simmer to blend, about 1 minute.
To plate, put ½ eggplant on a plate. The pair go together just as good in a stew. 3 tbsp olive oil, plus extra for frying the eggplant 500g leg of lamb, trimmed of fat and cut into cubes salt and pepper 1/4 tsp ground cinnamon 1/2 tsp allspice half a nutmeg, grated.
Spread ricotta mixture evenly over eggplant; Working in batches, fry the eggplant slices, turning as necessary, until tender and. 2 add half the vegetable oil to pan.
Bake at 400°f until cheese is browned, about 30 minutes. Season to taste with salt and pepper. In this dish, toasted pine nuts.
Arrange lamb (with any accumulated juices) on top of the vegetables. Boneless leg of lamb could also be used; When tender, add the eggplant and cook an additional 30.
