Eggplant, Lamb And Rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Dairy | Dutch | Beef, Meat, Miscellaneo, Rice | 4 | Servings |
INGREDIENTS
| 2 | lb | Eggplants |
| 1/2 | lb | Ground Lamb, lean |
| 2 | t | Olive Oil |
| 2 | Onions, chopped | |
| 1 | Red Bell Pepper, seeded | |
| And chopped | ||
| 2 | Cloves Garlic, minced | |
| 14 1/2 | oz | Tomatoes, Canned |
| Undrained | ||
| 2 | t | Dried Oregano |
| 1/2 | t | Dried Thyme |
| 1/2 | t | Ground Cinnamon |
| 1/4 | t | Ground Cloves |
| 1 | c | White Rice |
| 14 1/2 | oz | Beef Broth, defatted |
| 2 | oz | Feta Cheese, crumbled |
| Salt And Pepper, to taste |
INSTRUCTIONS
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. Recipe By : The Denver Post Magazine/January 2, 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 120
Total Fat: 13.4g
Cholesterol: 50.6mg
Sodium: 342.7mg
Potassium: 549.3mg
Carbohydrates: 25.2g
Fiber: 3.6g
Sugar: 7.2g
Protein: 15.6g