Timbale of lamb with grilled aubergines

01439 TIMBALE of LAMB with GRILLED AUBERGINES INGREDIENTS for 4 PEOPLE 1 kg lamb shoulder, 600 g of grilled Aubergine (also frozen), chopped onions, 100 4 g quick cooking couscous, 10 cl of tomato sauce, 2 cloves of garlic, one egg, 3 tablespoons olive oil, 1 teaspoon cumin powder, 2 Tbsp chopped parsley, salt, pepper.

Preheat oven to 210° and grease 4 round molds.

Grilled aubergines defrost at room temperature for 15 minutes.

Scicquate the meat under running water, then tamponatela with kitchen paper.

then cut it into very thin slices.

Heat the oil in a frying pan with non-stick coating and moderate the focus FRY crushed garlic with chopped onion for 5 minutes.

Pour the browned chopped in a salad bowl with the couscous, tomato sauce, parsley, cumin, beaten egg, salt and pepper: mix and mix thoroughly to obtain a homogeneous compound.

Cover the bottom and edges of the ramekins with slices of grilled eggplant.

Fill with prepared stuffing and cover with the remaining Eggplant slices.

Cover with aluminum foil, place the ramekins in a baking dish, pour in hot water to 2/3 of the height of the ramekins and bake for 45 minutes.

When cooked, remove from oven, let cool a few minutes, then put the preparation in the individual plates and serve immediately.