Lamb Skewers with Eggplant: Rosticini con Melanzane Picante

Name: Lamb Skewers with Eggplant: Rosticini con Melanzane Picante
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 12
Cuisine: Global
Ingredients: 5 fillets anchovy fillets, rinsed and drained; 3 Tbsps balsamic vinegar; 2 bay leaves; 12 servings Freshly ground black pepper; 237 milliliters dry white wine; 6 Japanese eggplants, cut into 3/4-inch rounds; 2 kgs lamb, cut into 2-inch cubes; 1 teaspoons fresh marjoram leaves, finely chopped; 2 Tbsps extra-virgin olive oil, plus 3 tablespoons, plus more for brushing meat and eggplant; 3 sprigs Italian parsley, plus 5 sprigs; 1 pinch Pinch red pepper flakes; 1 sprig rosemary; 12 servings Salt; 1 Tbsp tomato paste; 2 cloves garlic, peeled and sliced, plus 2 whole cloves garlic

Lamb Skewers with Eggplant: Rosticini con Melanzane Picante might be just the main course you are searching for. This recipe makes 12 servings with 529 calories, 28g of protein, and 38g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up lamb, salt, parsley, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. 1 person found this recipe to be delicious and satisfying.

Instructions

In a large bowl, combine the wine, bay leaves, sliced garlic, 3 sprigs parsley, rosemary, tomato paste, 2 tablespoons olive oil, and black pepper, to taste, and stir well to combine. Season the lamb with salt and pepper and add to the marinade. Toss to completely coat the meat and place in the refrigerator for 1 hour.

Ingredients you will need

Salt And Pepper

Black Pepper

Tomato Paste

Bay Leaves

Olive Oil

Marinade

Rosemary

Parsley

Garlic

Lamb

Meat

Wine

Equipment you will use

Bowl

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Brush the eggplant rounds with olive oil, season with salt and pepper, sprinkle with the oregano leaves and bake in the oven, turning once, for 10 to 20 minutes, until soft.

Ingredients you will need

Salt And Pepper

Oregano

Olive Oil

Eggplant

Equipment you will use

Oven

In the bowl of a food processor or blender, combine the remaining garlic, anchovies, pepper flakes, remaining parsley, 3 tablespoons extra-virgin olive oil, and vinegar and puree. Arrange the eggplant slices in a single layer and pour the sauce over.

Ingredients you will need

Extra Virgin Olive Oil

Anchovies