Lamb Patties Braised with Eggplant, Peppers, and Tomatoes
Lamb Patties Braised with Eggplant, Peppers, and Tomatoes
Ingredients:
For the Lamb Patties:
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1/2 cup fresh breadcrumbs
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1/4 cup water
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1 and 1/4 pounds ground lamb
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1/2 cup finely grated pecorino cheese
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1 large egg, beaten to blend
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1 tablespoon chopped fresh mint
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1 tablespoon chopped fresh marjoram
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1 teaspoon coarse kosher salt
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1/2 teaspoon freshly ground black pepper
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1/8 teaspoon ground cinnamon
For the Eggplant Mixture:
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One large eggplant (1 to 1 and 1/4 pounds), unpeeled, cut into 1-inch cubes
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6 tablespoons extra-virgin olive oil, divided
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Coarse kosher salt
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1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
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1 cup finely chopped onion
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1 and 1/3 cups dry white wine
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3 large garlic cloves, minced
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2 cups chopped seeded peeled red heirloom tomatoes
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2 teaspoons chopped fresh marjoram
For the Polenta:
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4 cups water
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1 teaspoon salt
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1 cup polenta (coarse cornmeal)
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Grated pecorino cheese
Directions:
Prepare the Lamb Patties:
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Combine breadcrumbs and 1/4 cup water in small bowl.
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Soak 5 minutes.
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Squeeze all water from crumbs.
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Place crumbs in large bowl.
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Add lamb and remaining ingredients; mix gently to combine.
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Shape into 12 oval patties, each about 2 and 1/2 inches long and 3/4 inch thick.
Prepare the Eggplant Mixture:
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Preheat oven to 350°F.
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Combine cubed eggplant and 4 tablespoons olive oil in large bowl and toss to coat.
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Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper.
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Bake 12 minutes.
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Turn eggplant over and bake until soft, about 12 minutes longer.
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Heat 1 tablespoon olive oil in large deep skillet over medium-high heat.
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Add lamb patties and sauté until brown, about 3 minutes per side.
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Transfer lamb patties to plate.
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Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes.
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Transfer bell pepper to plate with lamb.
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Reduce heat to medium.
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Add remaining 1 tablespoon olive oil and chopped onion to same skillet.
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Cover and cook until onion is soft, stirring occasionally, about 5 minutes.
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Add wine and garlic.
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Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes.
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