Ingredients with Measurements:
- 1 lb ground lamb
- 4 medium potatoes, peeled and sliced
- 1 large eggplant, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup olive oil
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the diced tomatoes, dried oregano, dried thyme, paprika, salt, and pepper to the skillet. Stir to combine and let simmer for 5-10 minutes.
5. In a separate skillet, heat some olive oil over medium heat. Add the sliced potatoes and eggplant and cook until lightly browned on both sides.
6. In a large baking dish, layer the cooked potatoes and eggplant on the bottom.
7. Pour the lamb and tomato mixture over the potatoes and eggplant.
8. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 25g
Carbohydrates: 29g
Protein: 21g
Fiber: 7g
Sugar: 7g
Sodium: 460mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Sweet potatoes or butternut squash can be substituted for the potatoes.
- Zucchini or yellow squash can be substituted for the eggplant.
Variations:
- Add some chopped fresh parsley or cilantro on top before serving.
- Add some crumbled feta cheese on top before serving.
- Add some sliced bell peppers to the skillet when cooking the lamb and tomato mixture.
Tips and tricks:
- Make sure to slice the potatoes and eggplant evenly so they cook evenly.
- Use a mandoline slicer to make slicing easier and more consistent.
- If the lamb and tomato mixture is too thick, add some water or chicken broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in the oven at 350°F until heated through.
Presentation ideas:
Serve on a large platter with some fresh herbs and lemon wedges on the side.
Garnishes:
Chopped fresh parsley or cilantro, crumbled feta cheese
Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Serve with some crusty bread or pita bread.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Crusty bread or pita bread
Troubleshooting advice:
- If the potatoes and eggplant are not cooked through after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Tombet is a traditional dish from the Balearic Islands in Spain. It is typically made with layers of potatoes, eggplant, and red peppers, topped with a tomato sauce and baked in the oven.
Flavor profiles:
Savory, slightly spicy, earthy
Serving suggestions:
Serve as a main dish for dinner or lunch.
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