Ingredients
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1 lb ground lean lamb
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1 medium yellow onion, peeled and chopped
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2 garlic cloves, crushed
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4 tablespoons olive oil
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salt and pepper, to taste
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1/2 cup tomato sauce, canned
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1/4 cup red wine
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1/2 teaspoon cinnamon
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1/2 teaspoon allspice
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3 tablespoons pine nuts (you might want to add more for personal taste)
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1 large eggplant
Instructions
- Brown the lamb, onion and garlic in the oil, in a large skillet over medium-high heat. Once the meat is browned, add the salt, pepper, tomato sauce, red wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a little.
- Cut the eggplant into 1/2 inch slices. Lightly brown them in a separate skillet with just a touch of olive oil. Turn and brown the other sides. Do not overcook, just brown them.
- Place the eggplant slices on a baking sheet and spread some of the filling on each.
- Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.