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Posted by Amber Balakian on


A traditional main dish, with a tomato-rich flavor. Eggplant, tomato and lamb come together to create healthy layers of sweet, savory and salty perfection. Makes for the perfect potluck dish.


2 medium sized eggplant

1/2 cup olive oil 

1 large onion, chopped

3 cloves garlic, minced

1 lb lean ground lamb

1 (16 oz.) Organic Blended Heirloom Tomatoes Recommended: Pink Oxheart or Purple Cherokee 

1 tbs garlic powder

1 tbs paprika 

Sea salt and pepper to taste 

2 tbs parsley, chopped 


Remove stems from eggplants and cut crosswise into 1/4 - 1/2 inch sections. Brush both sides with olive oil and sprinkle with salt, garlic powder and paprika. Cover cookie sheet with foil and place eggplant flat on sheet. Put on middle shelf and broil for several minutes then remove from oven. While the eggplant is cooking, in a frying pan, heat olive oil. Add the onion and garlic to the pan and brown. Add in the meat and cook until lightly browned. Stir in Organic Blended Heirloom Tomatoes, herbs (preference) and salt & pepper. Cook 3 - 4 minutes and then remove from heat. 

Coat baking dish with olive oil. Arrange half of the eggplant slices on the bottom of baking dish. Spread the meat mixture of them and cover with the remaining eggplant slices. You can do several layers depending on the size of your baking dish. Cover  and bake in oven preheated 375 degrees for 30 - 40 minutes. Serve as main dish. 

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