French · Dinner
Baked Lamb and Eggplant Casserole
Lamb shoulder is browned then baked with layers of roasted eggplant, tomato and onion under a bubbling Gruyere crust, finished with garlic, thyme and a splash of red wine. A rustic French casserole, tender and savoury, served straight from the baking dish with crusty bread on the side.
$7
25 minsPrep
65 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.1gProtein
40.8gFat
18.9gCarbs
9.4gSugar
5.8gFiber
1380mgSodium
170mgChol
16.9gSat Fat
980mgPotassium
290mgCalcium
4.6mgIron
2.9mcgVitamin B12
16mgVitamin C
protein-rich
low-carb
high-fiber
herb-salt
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes; pat the eggplant dry and slice into 1/2-inch rounds, slice the tomato and onion, and mince the garlic.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat and brown the lamb cubes on all sides for 5 minutes until deep brown crust forms.
3
Sweat
Lower heat to medium, add onion and garlic to the skillet, and cook for 3 minutes until the onion is soft and translucent.
4
Deglaze
Pour red wine into the skillet and scrape the base with a spatula, simmering for 2 minutes until liquid reduces by half with no alcohol smell.
5
Build
Stir in tomato paste and chicken stock, then layer eggplant and tomato over lamb, scattering thyme, salt and pepper between layers.
6
Bake
Cover with foil and bake at 375°F (190°C) for 40 minutes until eggplant is fork-tender and lamb pulls apart easily.
7
Glaze
Remove foil, scatter grated Gruyere over top, and bake uncovered for 15 minutes at 375°F (190°C) until cheese is golden and bubbling.
8
Rest
Leave the casserole off heat for 10 minutes so juices settle and layers hold shape.
9
Plate
Spoon the casserole onto a plate, scatter with chopped parsley, and serve with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 22 small eggplant (about 180g)
- 22 medium tomato
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp2 tbsp olive oil
- 2.2 oz60g Gruyere cheese
- 4 tbsp60ml dry red wine
- 4 tbsp60ml chicken stock
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp fresh parsley
