Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, aubergine & lamb bake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Aubergine & Lamb Bake is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Aubergine & Lamb Bake is something which I have loved my entire life.
Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec, and most of mainland Western Europe) or brinjal (South Asia, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Many Americans know the fruit better as an eggplant, while some regions of India refer to it as a brinjal. There are numerous other regional names for the aubergine, which plays a role in the cuisine of many nations.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook aubergine & lamb bake using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Aubergine & Lamb Bake:
- Prepare 2 aubergines
- Take 3 tbsp cooking oil
- Make ready 50-100 g pine nuts
- Make ready 1 onion
- Get 250 g minced lamb
- Take 2 tbsp ras el hanout
- Take 1 tin (400 g) chopped tomatoes
- Make ready 1 tin (400 g) chick peas
- Take 1 handful fresh mint leaves
Ingredients Grilled Tri-tip Steak, Turmeric Rice, Lime Tomato Vinaigrette, Seasoned Kale or. Aubergine, also known as eggplant or brinjal, is technically a fruit. However, due to its taste and texture, it's normally classed and eaten as a vegetable. Like the tomato (another fruit that's been thrown in with veggies), aubergine can be eaten raw with seeds and skin included.
Instructions to make Aubergine & Lamb Bake:
- Preheat the oven to 200C
- Dice the aubergine into 1cm cubes and place in a large oven safe dish with 2 tbps of the oil. Try and make sure the oil is coating all of the aubergine. Bake in the oven for 20 minutes.
- While the aubergine is cooking, use the remaining oil in a saucepan to fry the pine nuts for a couple of minutes.
- Chop the onion however you prefer it, either diced or cut in to larger chunks and fry with the pine nuts. Add the minced lamb and cook until browned. Add the ras el hanout and stir for another couple of minutes and then set to one side, you can leave it in the saucepan.
- Detach your mint leaves from the stalks, rinse and tear up in to small pieces and set aside for later. You don't need the stalks.
- Once the aubergines have been baking for 20 mins add the chopped tomatoes to the oven proof dish and mix together. Drain the chickpeas and rinse if needed then add these too, then add the lamb, onion and pine nut mix and mix in well. Return to the oven for 10 minutes.
- After 10 minutes, check that everything seems floppy but firm, it might need a further 5 minutes depending on your oven or the size of the aubergines. Add the mint leaves and mix in. Leave to stand for 1 or 2 minutes before serving. Enjoy!
However, due to its taste and texture, it's normally classed and eaten as a vegetable. Like the tomato (another fruit that's been thrown in with veggies), aubergine can be eaten raw with seeds and skin included. Still, it's decidedly more pleasant to consume after cooking it for a while. Aubergine User Experience Design team believes in creating innovative and usable products which their users love. Design services include user experience design,user interface design, interaction design, visual design, usability testing, usability analysis, corporate training.
So that’s going to wrap this up for this special food aubergine & lamb bake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
