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    You are in: Home / Recipes / Eggplant, Lamb and Rice Casserole Recipe
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    Eggplant, Lamb and Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Kmac's Note:

    A perfect recipe -- lots of veggies, combined with lamb, herbs and spices for a dish that reminds me why I love Mediterranean foods! Better yet: for all the great flavor this dish delivers -- it comes together pretty fast. I made this for my sis years ago when she came home from the hospital after having her daughter Alexis and it's been a family favorite since. From Eating Well's Rush Hour Cookbook. Serve with crusty bread and Tzatziki -- either store bought (Costco's is good!), or make your own: Peel, seed and shred a large cucumber, squeeze dry and mix with 1-2 minced garlic, dash of salt and pepper, 2 T chopped mint and 1/4 cup ( i use a bit more) plain yogurt.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on April 10, 2013

      55

      Excellant ! I made the recipe as directed. We really enjoyed the flavors of this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant, Lamb and Rice Casserole

    Serving Size: 1 (718 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 596.2
     
    Calories from Fat 238
    40%
    Total Fat 26.5 g
    40%
    Saturated Fat 12.0 g
    60%
    Cholesterol 78.8 mg
    26%
    Sodium 658.9 mg
    27%
    Total Carbohydrate 65.5 g
    21%
    Dietary Fiber 13.2 g
    52%
    Sugars 13.6 g
    54%
    Protein 25.9 g
    51%

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