Author Jean Morrison
Lamb Rissoles With Eggplant
My two teenagers love rissoles but are not overly keen on eggplant. However they eagerly devoured this Middle Eastern eggplant recipe when it was served recently. It is delicious when served with creamy mashed potato and a serving of steamed carrots. There is a lovely bit of juice so have some crusty bread handy to mop it up.
Cooking time: 60 minutes
Quantity: Serves 5 - 6
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500 gm minced lamb
1 medium onion, chopped finely
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 cup quick cook oats
Salt and pepper
Small eggplant, diced
1 tablespoon oil
1 and 1/2 litres tasty beef stock
250 gm risoni (petal pasta)
1 cup frozen peas
Mix first 7 ingredients in a bowl till well combined. The rissoles will be fairly dry at this point but this is OK. Form into small rissole shapes and cook gently in a large non stick pan. The rissoles shouldn't need any oil to be cooked in. When browned on the underside turn them over and cook the other side. Remove from pan and keep warm.
In the same pan cook the eggplant with the oil till the eggplant is browned and cooked through. Remove from pan and keep warm with the rissoles.
In the same pan, heat the stock till boiling point is reached. Gently tip in the risoni and stir well to prevent grains from sticking. Cook according packet directions, which is generally about 10 - 12 minutes. Add the peas just a few minutes before the pasta is cooked and stir well. When the pasta and the peas are cooked through gently tip in the rissoles and the eggplant. Re heat very gently, adding salt and pepper where needed. The mixture will seem a bit sloppy but this liquid will quickly absorb into the pasta as it sits for a few minutes. Plus you need the juices to dip your bread in.
Serves 4 - 5
If you like cumin and coriander a lot then you can increase the quantities of these spices.
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