Lamb and Eggplant Ragout

== Ingredients ==
* 2½ lbs (1 kg) eggplant
* ½ to ¾ cup oil
* 1 medium onion, sliced
* 1 lb (500 g) ground lamb or lean beef
* 2 cloves garlic, finely chopped
* ⅛ teaspoon each: cayenne, nutmeg, and cinnamon
* 1 teaspoon salt
* ¾ cup uncooked rice
* ½ cup sliced, toasted almonds or cashews
* ⅓ cup seedless raisins
* 1⅓ cup beef bouillon
== Directions ==
# Pare eggplants; cut lengthwise into ¼" thick slices.
# Heat 1 tablespoon of the oil in skillet over medium heat.
# Cook eggplant slices in oil, a few at a time, until golden, about 30 seconds on each side.
# Add remaining oil as needed to keep eggplant from sticking.
# Drain thoroughly on paper towels.
# Cook onion in 1 tablespoon oil until tender.
# Set aside.
# Mix lamb (or beef) with garlic and spices.
# Spread rice in lightly oiled shallow 9" x 13" baking dish.
# Layer ⅓ each of the eggplant slices, lamb mixture, almonds, raisins, and onions over rice.
# Repeat layers twice, ending with onion.
# Heat oven to 350°F (180°C).
# Pour beef bouillon over mixture and cover with foil.
# Bake until mixture bubbles and rice is tender, 35 – 45 minutes.
Category:Almond Recipes
Category:Beef stock and broth Recipes
Category:Eggplant Recipes
Category:Garlic Recipes
Category:Ground beef Recipes
Category:Ground lamb Recipes
Category:New Guinean Meat Dishes
Category:Onion Recipes
Category:Raisin Recipes
Category:Recipes that need photos