4 Reviews

Euyeuoto! Delicious!! Seasonings are right on. I used ground lamb instead of shoulder meat. Really can’t tell that the eggplant is there. Next time would drain the canned tomatoes first. This is huge so froze rest. I would probably omit the yogurt topping next time or sprinkle on a bit of cheese. Served with carrots sprinkled with cinnamon, Cumin Flatbread, and for dessert Yellow Melon Muscatel (Melon Salad). Thank you Paula for sharing. Made for the Unrulies Under the Influence during ZWT6.

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WiGal June 15, 2010

This is great! I made a few minor changes by using dried dill weed and also in the yogurt mixture adding some feta that I wanted to use up and also added dried mint. Delish but makes lots! Thanks for sharing!

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ellie_ June 27, 2010

Delicious flavors, but next time I'll use about half as much orzo. I agree with the other reviewer that you don't even notice the eggplant. Also, I added some feta to the topping, which worked well.

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kitchen_novice March 22, 2010

A different recipe, especially with the yogurt topping. I got a half shoulder of lamb weighing about 650g and boned it myself, giving about the right amount of meat for the dish. The recipe went together easily enough and I liked the way the eggplant seemed to melt into the sauce. If you hated eggplant, you'd never know it was in there. I wasn't sure about the yogurt topping at first and how it might react under the heat but it held up fine, although it didn't gain much colour. I think I would prefer cheese or a white sauce to be honest but as a low-fat alternative this was a good idea. Maybe next time I would just add a touch of cheese or some other flavouring (nutmeg?) as the yogurt topping on its own didn't have much flavour. The lamb sauce underneath was just right for my taste and the fresh herbs are crucial.

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Sackville February 15, 2006
Greek Lamb Casserole