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Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato Recipe

Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato Recipe

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Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato

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Ingredients:

Serving

1/2 cup fresh breadcrumb
1/4 cup water
1 1/4 lbs ground lamb
1/2 cup finely grated pecorino cheese
1 large egg, beaten to blend
1 tbsp chopped fresh mint
1 tbsp chopped fresh marjoram
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1/8 tsp ground cinnamon
1 large eggplant, unpeeled, cut into 1-inch cubes (1 to 1 1/4 lb)
6 tbsp 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 1/3 cups dry white wine
3 large garlic cloves, minced
2 cups chopped seeded peeled red heirloom tomatoes
2 tsp chopped fresh marjoram

Directions:

For lamb patties:.
Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
For eggplant mixture:.
Preheat oven to 350°F Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	567.33 Kcal (2375 kJ)
Calories from fat	362.52 Kcal
		% Daily Value*
Total Fat	40.28g	62%
Cholesterol	107.96mg	36%
Sodium	507.2mg	21%
Potassium	565.6mg	12%
Total Carbs	20.19g	7%
Sugars	8.12g	32%
Dietary Fiber	8.3g	33%
Protein	21.59g	43%
Vitamin C	24.9mg	42%
Vitamin A	0.6mg	21%
Iron	25.9mg	144%
Calcium	146.4mg	15%

Amount Per 100 g
Calories	129.68 Kcal (543 kJ)
Calories from fat	82.86 Kcal
		% Daily Value*
Total Fat	9.21g	62%
Cholesterol	24.68mg	36%
Sodium	115.94mg	21%
Potassium	129.28mg	12%
Total Carbs	4.61g	7%
Sugars	1.86g	32%
Dietary Fiber	1.9g	33%
Protein	4.93g	43%
Vitamin C	5.7mg	42%
Vitamin A	0.1mg	21%
Iron	5.9mg	144%
Calcium	33.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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