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Eggplant, Lamb & Rice Casserole

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Recipe

 

Yield

servings

Prep

30 min

Cook

75 min

Ready

105 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds eggplant
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½ pound ground lamb
lean
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2 teaspoons olive oil
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2 each onions
chopped
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1 each sweet red bell peppers
seeded, chopped
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2 cloves garlic
minced
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14 ½ ounces tomatoes
canned, undrained
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2 teaspoons oregano
dried
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½ teaspoon thyme
dried
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½ teaspoon cinnamon
ground
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¼ teaspoon cloves
ground
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1 cup rice
white
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14 ½ ounces beef stock
defatted
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2 ounces feta cheese
crumbled
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
907.2 g eggplant
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226.8 g ground lamb
lean
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1E+1 ml olive oil
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2 each onions
chopped
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1 each sweet red bell peppers
seeded, chopped
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2 cloves garlic
minced
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419.1 ml/g tomatoes
canned, undrained
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1E+1 ml oregano
dried
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2.5 ml thyme
dried
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2.5 ml cinnamon
ground
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1.3 ml cloves
ground
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237 ml rice
white
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419.1 ml/g beef stock
defatted
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57.8 ml/g feta cheese
crumbled
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1 x salt and black pepper
to taste
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 620g (21.9 oz)
Amount per Serving
Calories 49330% from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 377mg 16%
Total Carbohydrate 21g 21%
Dietary Fiber 11g 45%
Sugars g
Protein 50g
Vitamin A 35% Vitamin C 98%
Calcium 14% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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