Eggplant, Lamb & Rice Casserole
Submitted by Kernow
Eggplant, lamb, and rice casserole layers roasted eggplant with browned ground lamb, cinnamon-spiced tomatoes, white rice, and crumbled feta. A Mediterranean one-dish dinner.
YIELD
6 servingsPREP
30 minCOOK
75 minREADY
105 minA Mediterranean Casserole With Real Depth
This eggplant and lamb casserole pulls flavors straight from the Greek and Levantine playbook. Cinnamon and cloves play against ripe tomato and oregano, while crumbled feta on top brings the salty bite that ties it all together.
Roasting the eggplant cut-side down in a shallow water bath is the move that makes the whole dish work. The flesh steams into silky tenderness without absorbing a flood of oil the way pan-fried eggplant does. Once it’s soft, you scoop and chop the flesh, then fold it into the spiced tomato base.
The rice cooks right in the casserole, drinking up the beef broth and tomato juices. By the time the liquid’s gone, every grain has soaked up that warm-spiced lamb flavor. No need for a side, this is dinner in one pan.
Chef Tips
- Brown the lamb in batches so it sears instead of steams. The crust adds a depth of flavor you can’t recover later.
- Drain the lamb thoroughly. Rendered fat will pool on top of the casserole and turn the rice greasy.
- Use long-grain white rice. Short-grain and arborio go gummy under a long covered bake.
- Cover tightly with foil if your Dutch oven lid isn’t snug. Escaping steam means undercooked rice.
- Let the casserole rest 5 minutes after baking. The rice firms up and slices cleaner.
Variations
- Swap lamb for ground beef or turkey if lamb isn’t your thing.
- Stir in a handful of toasted pine nuts and currants before baking for a Persian twist.
- Use brown rice and add 15 minutes to the bake time for a heartier whole-grain version.
Ingredients
Directions
Preheat oven to 450℉ (230℃).
Cut eggplants in half lengthwise.
Place eggplant halves, cut-side down, in a roasting pan.
Add water to a depth of ½ inch.
Bake until tender, 20 to 25 minutes; set aside.
Reduce oven temperature to 400℉ (200℃).
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.
In a Dutch oven, heat oil 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, beef 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.
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