Lamb on Eggplant Puree offers a rich taste experience combining tender lamb with a creamy eggplant base. Slow-cooked and infused with thyme, the lamb is complemented by the silky texture of the roasted eggplant puree blended with milk and Parmesan cheese. This dish, inspired by Turkish cuisine, brings together Mediterranean flavors and comforting textures to create a meal that is both hearty and memorable. Perfect for those who appreciate a blend of rich flavors and luxurious textures, this dish is sure to become a favorite.
Ingredients
- 1 lb lamb shoulder, boneless
- 2 large eggplants
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup milk, whole
- 1 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp thyme, dried
Instructions
- Preheat the oven to 350°F (175°C).
- Season the lamb with salt, pepper, and thyme.
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- Sear the lamb on all sides until browned, about 3 minutes per side.
- Remove the lamb from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Return the lamb to the skillet and add 1 cup of water.
- Cover the skillet, transfer it to the oven, and cook for 1.5 hours, until the lamb is tender.
- While the lamb cooks, preheat a grill or a broiler and roast the eggplants until charred and soft, about 20 minutes.
- Once the eggplants are roasted, allow them to cool slightly. Scoop out the flesh and blend it until smooth with the milk and Parmesan cheese.
- Season the eggplant puree with salt and pepper to taste.
- Serve the tender lamb on a generous dollop of eggplant puree.
Keywords: Dinner, Lamb, Eggplant, Thyme, Main Course, Turkish
Spice Rack: Thyme
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