Real Recipes From Real Home Cooks ®
Eggplant, Lamb and Rice Casserole
"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...."
INGREDIENTS
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2 large eggplants, cut in half lengthwise
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3⁄4-1 lb ground lamb
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1 teaspoon olive oil
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2 onions, chopped
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1 red bell pepper, cored, seeded and chopped
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2 garlic cloves, minced
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1 (14 1/2 ounce) can tomatoes, with juice
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2 teaspoons dried oregano
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1⁄2 teaspoon dried thyme leaves
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1⁄2 teaspoon ground cinnamon
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1⁄4 Teaspoon Ground cloves
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1 cup long-grain white rice
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1 (14 1/2 ounce) can beef broth (reduced sodium)
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salt and pepper, to taste
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1⁄2 cup feta cheese, crumbled (preferably imported)
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