Lamb, Eggplant, Zucchini, and Tomato Pie

Free recipe!
Credit: Credit: Rina Nurra

A delicious dish mixing vegetables and tender meat. As visual as gourmet, this will be part of our favorites recipes.

From the chef's mouth:

A delicious dish mixing vegetables and tender meat. As visual as gourmet, this will be part of our favorites recipes.




This recipe is reserved for Premium subscribers, but we're happy to share it with you for free!

Discover premium subscription

Step 1: Vegetables

Score and peel the tomatoes. Cut out 60 disks, 1 inch (2.5-cm) in diameter. Dice the rest of the tomato and set aside for the concasse; you will need a total of 10 1/2 ounces of diced tomatoes for the concasse.

Slice two zucchini into 1/16-inch (1-mm)-thick rounds.

Peel the skin from the eggplants and from the six other zucchini, and cut into 3¼-by-1-inch (8-by-2.5-cm) strips.

Immerse the skin strips in boiling salted water for 2 minutes, then shock and drain.

Grease four 4-inch (10-cm)-diameter ring molds with butter and place on four 5-inch (13-cm)-diameter metal baking sheets lined with parchment paper.

Alternate 12 zucchini strips with 12 eggplant strips to a height of 3/8 to ¾ inch (1 to 2 cm). Refrigerate.

Don’t discard the inside parts of the vegetables after removing the skin. You can dice or sauté* them, or mix them with other vegetables.

Soften the onion in the oil for 4 minutes. Add the garlic, bouquet garni, tomato dice, and bell pepper. Season with salt and pepper. Cook over low heat until the water has evaporated.

Remove the garlic and bouquet garni, and add the basil. Set aside.

Step 2: Filling

Finely dice the meat and fat. Cut the zucchini and eggplant into ¼-inch (5-mm) dice, and chop the onion.

Sauté the zucchini and eggplant separately with 1 tablespoon of oil for 5 minutes. Season with salt and pepper. Drain.

Sweat the vegetables for 3 minutes in 1 tablespoon of oil with a little salt. Mix together the lamb, fat, zucchini, eggplant, onion, 2 tablespoons lamb jus, curry powder, and cumin. Add the chopped parsley and a pinch of fresh thyme.

Season with salt and pepper. Work the mixture with a spatula until the ingredients are distributed evenly.

Preheat the oven to 375°F (190°C).

Partly fill the ring molds with the lamb and vegetable mixture, pressing down well to fill any gaps.

Fold the ends of the zucchini and eggplant strips over the filling.

Spread the tomato concasse over the top. Press lightly.

Step 3: Persillade

Chop the bread, flat-leaf parsley, and a crushed garlic clove together.

Blend to a very fine powder. Use a bowl scraper to press the persillade through a drum sieve.

Step 4: Finishing and Plating

On top of each pie, make a ring of overlapped tomato and zucchini slices (ten of each), then make another smaller ring inside in the opposite direction (six of each). Finish with a tomato slice in the middle.

Press lightly. Season with salt and pepper, and sprinkle with thyme. Drizzle with a little olive oil. Sprinkle persillade over the pies. Bake for about 30 minutes. The top should turn golden.

Tilt the pies to drain off the fat. Slide from the baking sheets onto warmed plates. Remove the ring molds.

Drizzle hot lamb jus around the pies and serve immediately.

Don’t forget to gently heat the lamb jus a few minutes before serving.

This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits

Gain unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Joël Robuchon