Lamb Patties Braised with Eggplant, Peppers, and Tomatoes

Lamb Patties Braised with Eggplant, Peppers, and Tomatoes

Ingredients: 

For the Lamb Patties:

  • 1/2 cup fresh breadcrumbs

  • 1/4 cup water

  • 1 and 1/4 pounds ground lamb

  • 1/2 cup finely grated pecorino cheese

  • 1 large egg, beaten to blend

  • 1 tablespoon chopped fresh mint

  • 1 tablespoon chopped fresh marjoram

  • 1 teaspoon coarse kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon ground cinnamon

For the Eggplant Mixture:

  • One large eggplant (1 to 1 and 1/4 pounds), unpeeled, cut into 1-inch cubes

  • 6 tablespoons extra-virgin olive oil, divided

  • Coarse kosher salt

  • 1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips

  • 1 cup finely chopped onion

  • 1 and 1/3 cups dry white wine

  • 3 large garlic cloves, minced

  • 2 cups chopped seeded peeled red heirloom tomatoes

  • 2 teaspoons chopped fresh marjoram

For the Polenta:

  • 4 cups water

  • 1 teaspoon salt

  • 1 cup polenta (coarse cornmeal)

  • Grated pecorino cheese

 Directions:

 Prepare the Lamb Patties:

  1. Combine breadcrumbs and 1/4 cup water in small bowl.

  2. Soak 5 minutes.

  3. Squeeze all water from crumbs.

  4. Place crumbs in large bowl.

  5. Add lamb and remaining ingredients; mix gently to combine.

  6. Shape into 12 oval patties, each about 2 and 1/2 inches long and 3/4 inch thick.

Prepare the Eggplant Mixture:

  1. Preheat oven to 350°F.

  2. Combine cubed eggplant and 4 tablespoons olive oil in large bowl and toss to coat.

  3. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper.

  4. Bake 12 minutes.

  5. Turn eggplant over and bake until soft, about 12 minutes longer.

  6. Heat 1 tablespoon olive oil in large deep skillet over medium-high heat.

  7. Add lamb patties and sauté until brown, about 3 minutes per side.

  8. Transfer lamb patties to plate.

  9. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes.

  10. Transfer bell pepper to plate with lamb.

  11. Reduce heat to medium.

  12. Add remaining 1 tablespoon olive oil and chopped onion to same skillet.

  13. Cover and cook until onion is soft, stirring occasionally, about 5 minutes.

  14. Add wine and garlic.

  15. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes.

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