Skewered Lamb With Eggplant (Aubergine)

May 12, 2023May 12, 20230 2
Juicy Skewered Lamb With Eggplant Recipe for Dinner
in Main

Prep

20 min

Cook

20 min

Ready In

8 hr 40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs lean boneless leg of lamb
1 cup any dry red wine
1 cup sliced onion
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
1 teaspoon cracked pepper
1/4 teaspoon salt
1 garlic clove , sliced
1 small eggplant ( about 3/4 lb )
vegetable oil cooking spray

Nutrision Information

Servings Per Recipe
4
Calories
276
Sugar
3g
Fat
10g
Skewered lamb with eggplant (aubergine) is a classic Mediterranean dish that is both tasty and healthy. This recipe involves marinating cubes of lamb in red wine, onion, rosemary, and garlic before grilling them to perfection. The lamb is then skewered with eggplant rounds that have been similarly seasoned with the marinade. The result is a dish that is juicy, flavorful, and tender, with just the right amount of smoky char from the grill. Perfect for a summertime dinner, this Skewered Lamb With Eggplant recipe will transport you to the Mediterranean and make you feel like you're dining al fresco in Greece.

Instructions

1.Mix together the red wine, sliced onion, rosemary, olive oil, cracked pepper, salt, and garlic in a large bowl.
2.Add the lamb to the bowl, making sure it's coated completely in the marinade, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
3.When ready to cook, preheat the grill to medium-high heat and spray with vegetable oil cooking spray.
4.Remove the lamb from the marinade, reserving the marinade, and oil the grates before placing the lamb on the grill.
5.Grill the lamb for around 10 minutes until it's browned and the internal temperature reads 160°F, turning occasionally.
6.Cut the eggplant into rounds, brush them with the reserved marinade and season with cracked pepper and salt on both sides.
7.Grill the eggplant rounds until they're marked and tender, around 6 to 8 minutes.
8.Thread the lamb onto skewers, alternating with the eggplant rounds.
9.Serve the skewers hot, garnished with chopped fresh parsley or cilantro.

PROS

This recipe produces juicy and flavorful lamb with tender and flavorful eggplant.

The marinade is simple and requires just a few ingredients.

CONS

This recipe requires time to marinate the lamb, requiring an overnight refrigeration.

The eggplant rounds need to be grilled separately, which can be time-consuming.

It requires a grill or grill pan, which may not be accessible to everyone.

HEALTH & BENEFITS

The lean boneless leg of lamb used in this recipe is an excellent source of protein, vitamin B12, and zinc.
Eggplants, on the other hand, contain fiber, vitamins C and K, and antioxidants like nasunin that help protect brain cells.

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