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Eggplant, Lamb and Rice Casserole
Eggplant, Lamb and Rice Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Rice, Meat
Ingredients List
- 2 lb Eggplants
- 1/2 lb Ground Lamb -- lean
- 2 ts Olive Oil
- 2 Onions -- chopped
- 1 Red Bell Pepper -- seeded
- And chopped
- 2 Cloves Garlic -- minced
- 14 1/2 oz Tomatoes, Canned --
- Undrained
- 2 ts Dried Oregano
- 1/2 ts Dried Thyme
- 1/2 ts Ground Cinnamon
- 1/4 ts Ground Cloves
- 1 c White Rice
- 14 1/2 oz Beef Broth -- defatted
- 2 oz Feta Cheese -- crumbled
- Salt And Pepper -- to taste
Directions
Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place
eggplant halves, cut-side down, in a roasting pan. Add water to a depth of
1/2 inch. Bake until tender, 20to 25 minutes; set aside. Reduce oven
temperature to 400 degrees.
While the eggplant is roasting, heat a large nonstick skillet over
medium-high heat. Add ground lamb and saute, breaking up the meat with a
wooden spoon, until browned, 3-5 minutes. Transfer to a colander and drain
off fat. Set aside.
In a Dutch ove, 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 tom atoes with a wooden spoon, until the
mixture has thickened slightly, 3-5 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 th e liquid has been absorbed. Season with salt and
pepper. Dot with feta and serve.
eggplant halves, cut-side down, in a roasting pan. Add water to a depth of
1/2 inch. Bake until tender, 20to 25 minutes; set aside. Reduce oven
temperature to 400 degrees.
While the eggplant is roasting, heat a large nonstick skillet over
medium-high heat. Add ground lamb and saute, breaking up the meat with a
wooden spoon, until browned, 3-5 minutes. Transfer to a colander and drain
off fat. Set aside.
In a Dutch ove, 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 tom atoes with a wooden spoon, until the
mixture has thickened slightly, 3-5 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 th e liquid has been absorbed. Season with salt and
pepper. Dot with feta and serve.
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