Step-by-Step Guide to Prepare Award-winning Aubergine & Lamb Bake

Aubergine & Lamb Bake. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec, and most of mainland Western Europe) or brinjal (South Asia, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.

It's native to Southeast Asia, but is grown all over the world, and there are many different varieties. See eggplant. [French, from Catalan albergínia, albergina, from Arabic al-bāḏinjān, the eggplant, from Persian bādenjān, bādengān, from a Middle Indic source akin to Pali vātiṅgaṇa, and Sanskrit bhaṇṭākī, ultimately of non-Indo-European origin; akin to Tamil vaḷutalai, vaḷutuṇai.] aubergine (plural aubergines) (Britain) an Asian plant, Solanum melongena, cultivated for its edible purple, green, or white ovoid fruit (Britain) the fruit of this plant, eaten as a vegetable a dark purple colour; eggplant. Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries.

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, aubergine & lamb bake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec, and most of mainland Western Europe) or brinjal (South Asia, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.

Aubergine & Lamb Bake is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Aubergine & Lamb Bake is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook aubergine & lamb bake using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Aubergine & Lamb Bake:

1. {Make ready 2 of aubergines.
2. {Make ready 3 tbsp of cooking oil.
3. {Get 50-100 g of pine nuts.
4. {Get 1 of onion.
5. {Prepare 250 g of minced lamb.
6. {Get 2 tbsp of ras el hanout.
7. {Take 1 tin (400 g) of chopped tomatoes.
8. {Make ready 1 tin (400 g) of chick peas.
9. {Prepare 1 handful of fresh mint leaves.

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Steps to make Aubergine & Lamb Bake:

1. Preheat the oven to 200C.
2. 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..
3. While the aubergine is cooking, use the remaining oil in a saucepan to fry the pine nuts for a couple of minutes..
4. 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..
5. 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..
6. 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..
7. 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!.

Am knocked out by your incredibly quick and reliable service. Will be a return customer for sure. Eggplants—also known as aubergine or brinjal—are warm-weather vegetables that are harvested in mid- to late summer. Eggplant tastes best when harvested young. A great vehicle for flavour and spice, aubergines work really well in many dishes, from stews and curries to salads and pasta dishes.

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