Eggplant, Lamb and Rice Casserole
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 large eggplants, cut in half lengthwise
- 3⁄4 - 1 lb ground lamb
- 1 teaspoon olive oil
- 2 onions, chopped
- 1 red bell pepper, cored, seeded and chopped
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can tomatoes, with juice
- 2 teaspoons dried oregano
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 cup long-grain white rice
- 1 (14 1/2 ounce) can beef broth (reduced sodium)
- salt and pepper, to taste
- 1⁄2 cup feta cheese, crumbled (preferably imported)
directions
- Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F
- While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
- Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
- Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.
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RECIPE SUBMITTED BY
Kmac
United States
I Love Good Food! And enjoy cooking good meals for friends and family. Learned from both my mom and dad, who were equally skilled in the kitchen -- although my dad has always been the one that can take some ingredients and make up something spectacular.