Lamb and Eggplant Dardanella Recipe
Relish this unique and super delicious Lamb and Eggplant Dardanella and entice your taste-bubs. Best pick to serve for occasions!
Ingredients
| Eggplant – 1 large, diced | ||
| Onion - large, sliced thinly | ||
| Olive Oil or Salad Oil – 1/3 cup | ||
| Ground lamb | 1 1/2 Pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| Tomatoes – 4 medium, sliced | ||
| Parsley | 3 Tablespoon, finely chopped | |
| American cheese – ¼ cup, grated | ||
Directions
GETTING READY
1)Preheat the oven to 350 F
MAKING
2)In a large frying pan, heat some oil and sauté the eggplant and onion till soft
3)Remove from the plan and drain on a kitchen paper
4)In a bowl, mix the lamb with salt, pepper and rosemary
5)Using the hands shape the lamb mixture into 6 patties
6)Fry the patties in the same frying pan, adding more oil if required
7)In a casserole, add alternate layers of eggplant, onion with tomato slices and the lamb patties
8)End the last layer with the tomatoes and sprinkle in each layer the chopped parsley
9)Spread the grated cheese all over
10)Bake in the oven for 45 minutes at 350 F
SERVING
11)Serve the dish warm
1)Preheat the oven to 350 F
MAKING
2)In a large frying pan, heat some oil and sauté the eggplant and onion till soft
3)Remove from the plan and drain on a kitchen paper
4)In a bowl, mix the lamb with salt, pepper and rosemary
5)Using the hands shape the lamb mixture into 6 patties
6)Fry the patties in the same frying pan, adding more oil if required
7)In a casserole, add alternate layers of eggplant, onion with tomato slices and the lamb patties
8)End the last layer with the tomatoes and sprinkle in each layer the chopped parsley
9)Spread the grated cheese all over
10)Bake in the oven for 45 minutes at 350 F
SERVING
11)Serve the dish warm
Chef
