Aubergines/Eggplant Bundles with Lamb

These Aubergines/Eggplant Bundles with Lamb are a simple Provençal dish and the glossy, purple skinned aubergine is thinly sliced and gives an aromatic smell with the lamb and the tomatoes mixed together. Just a delight !

First here is the list of the different ingredients you will need to prepare the Aubergines/Eggplant Bundles with Lamb that serves 4

  • 2 Pounds minced lamb
  • 4 long eggplants/Aubergines
  • 1 onion and 2 garlic cloves
  • 5 ripe tomatoes
  • Chives
  • 3 Tbsp olive oil
  • Salt and pepper, freshly milled .

Now, here are the different steps you will need to follow to make the Aubergines/Eggplant Bundles with Lamb with a cooking time of 35 minutes

Wash the eggplants and cut them in long thin slices. salt the nicest ones and let them clear out. Cut the rest in small pieces.

Scald the tomatoes 30 seconds and peel them.

In a saucepan, cook  at low heat the chopped onion and the garlic cloves with 2 Tbsp olive oil. Add the small pieces of eggplants and one tomato. Cover and let cook for 10 minutes. Set aside.

In the same saucepan, brown the lamb meat with the rest of olive oil, add the vegetable preparation, stir, add salt and pepper.

Pre-heat your oven at 375 F.

Rince and dry the eggplant slices. Make a cross with 2 of them and put a small portion of the lamb stuffing  in the middle. Fold to form a bunddle and string with the chives already blanched, but not necessarily.

Put these bunddles in a plate with the 4 left chopped tomatoes and cook in the oven for 35 minutes.

Serve with fresh herbs.

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