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Eggplant, Lamb & Rice Casserole

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour
  4 servings
Cinnamon and a hint of cloves bring out the flavor of the lamb. Serve with crusty bread.
RECIPE INGREDIENTS
2   eggplants (2 pounds total), cut in half lengthwise
8 ounces  ground lamb
2 teaspoons  extra-virgin olive oil
2   onions, chopped
1   red bell pepper, cored, seeded and chopped
2 cloves  garlic, minced
1 14-ounce can  tomatoes, undrained
2 teaspoons  dried oregano
1/2 teaspoon  dried thyme
1/2 teaspoon  ground cinnamon
1/4 teaspoon  ground cloves
1 cup  white rice
1 14-ounce can  reduced-sodium beef broth
salt & freshly ground pepper  to taste
1/2 cup  crumbled feta cheese, preferably imported (2 ounces)
DIRECTIONS
Preheat oven to 450 degrees F.

Place eggplant halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch. Bake until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400 degrees F.


While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add ground lamb and sauté, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes. Transfer to a colander and drain off fat. Set aside.


Heat oil in a Dutch oven over medium heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes with a wooden spoon, until the mixture has thickened slightly, 3 to 5 minutes.


Scoop out eggplant flesh and chop coarsely. Stir rice, broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer. Cover the pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Season with salt and pepper. Dot with feta and serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Casseroles
Nutrition Facts per Serving
Yield:   4 servings
Calories: 487
Fat. Total: 15g
Protein: 22g
Carbohydrates, Total: 68g
Fat, Saturated: 6g
Fiber: 13g
Cholesterol: 54mg
Sodium: 635mg
% Cal. from Fat: 28%
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