By PaulaG on August 29, 2005
Photo by WiGal
Photo by WiGal
"This was printed in our local paper several months ago. It is also one of those I clipped to make and then misplaced. It sounds so wonderful. I know if I post it, I want loose it."
Serving Size: 1 (395 g)
Servings Per Recipe: 6
"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!"
"Euyeuoto! Delicious!! Seasonings are right on. I used ground lamb instead of shoulder meat. Really canâ€™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, recipe#428681, and for dessert recipe#173165. Thank you Paula for sharing. Made for the Unrulies Under the Influence during ZWT6."
"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."
"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."