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Greek baked eggplant with lamb


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Ingredients

4 portion(s)

Lamb mix

  • 4 cloves garlic
  • 2 tbsp olive oil
  • 600 g Lamb, minced
  • 2 tsp ground cinnamon
  • 1 tsp dried chilli flakes
  • 1 tbsp dried mint
  • 2 tbsp dried breadcrumbs
  • 1 egg
  • sald and pepper, to season

Sauce

  • 4 eggplants
  • 100 g Parmesan cheese, cubed
  • 500 g water
  • 1 tbsp Stock Concentrate, vegetable or chicken
  • 3 tbsp tomato paste
  • 400 g tinned chopped tomatoes
  • 2 bay leaves, fresh if possible
  • 1 tbsp olive oil
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Recipe's preparation

    Method

    1. Put the garlic cloves in the Thermomix bowl and chop with four short pulses on turbo.

    2. Add the olive oil and fry off the garlic at Varoma for 4 minutes on stirring speed (reverse).

    3. Add the bread slices and chop 6 seconds on speed 6 to get breadcrumbs.

    4. Add the lamb, cinnamon, chilli, mint, egg, salt and pepper and mix 20 seconds on speed 6 until a fine paste.

    5. Cut the eggplant in half lengthways and scoop out the flesh with a melon baller. Season the inside of the eggplant halves.  Fill the eggplant halves with the lamb mixture (I had leftover which I rolled into meatballs) and top with the parmesan.  Place in a roasting dish and bake in the oven for 10 minutes at 200°C fan-forced (220°C conventional).  Remove from the oven and reduce the temperature to 170°C fan-forced (190°C conventional).

    6. Place the stock, tomato paste, tomatoes, bay leaves, extra virgin olive oil and the eggplant balls in the Thermomix bowl.  Bring to boil at 100°C for around 6-8 minutes on speed 1.

    7. Pour the sauce over the eggplant halves.  Cover with baking paper and then foil and bake for 40 minutes.  Remove the paper and foil and cook for a further 10-15 minutes until golden brown on top.

    8. Serve with buttered rice.  (I served with rice steamed in the Thermomix and carrot spaghetti and broccoli cooked in the varoma while the rice was cooking).

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Tip

This recipe comes from Everyday by Karen Martini.  I received this book as a gift just the other day and there were so many great recipes I just had to try one.  I picked this one as I had some minced lamb in the fridge.  I made a few adjustments to the original recipe based on what was in the cupboard and what I thought the kids would eat.

Notes:

 

There is no need to wash the bowl between making the lamb mix and the sauce.  The few bits of mix remaining will add flavour to the sauce.

  • I forgot to turn the oven temperature down for the first 40 minutes and no great disaster occurred.
  • As I didn’t have enough eggplants, I just put some largish meatballs between the two eggplant halves.  The kids thought these were fantastic!
  • I reduced the amount of olive oil in the sauce but still found the amount of oil on the top of the dish at the end to be excessive.  I’m going to leave the oil out of the sauce completely next time.

 










This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Made this yesteday and it was

    Submitted by Riet O'Neill on 17. June 2014 - 11:06.

    Made this yesteday and it was just delicious, although I must get myself a proper melon baller! 

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  • All I can say is YUM !!!!!! I

    Submitted by Clubloretta on 1. June 2014 - 14:25.

    All I can say is YUM !!!!!! I couldn't get lamb mince, so I used organic beef mince and it still tasted sensational!!!!

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