Eggplant, Lamb & Rice Casserole

  • Active Time 20m
  • Total Time 1h

4 servings

Cinnamon and a hint of cloves bring out the flavor of the lamb. Serve with crusty bread.


  • 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
  • One 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
  • One 14-ounce can reduced-sodium beef broth
  • Salt & freshly ground pepper to taste
  • 1/2 cup crumbled feta cheese, preferably imported (2 ounces)


Preheat the oven to 450 degrees F.

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

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

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

Scoop out the eggplant flesh and chop coarsely. Stir the 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 30-35 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 Publisher. All rights reserved.

RecID 7552

nutrition information per serving

487 calories; 15g total fat; 6g total saturated fat; 54mg cholesterol; 635mg sodium; 68g carbohydrates; 13g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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