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Eggplant, Lamb & Rice Casserole

:  November/December 1993

Your rating: None Average: 3.2 (14 votes)

Cinnamon and a hint of cloves bring out the flavor of the lamb. Serve with crusty bread.


READER'S COMMENT:
"Just spent 10 minutes digging through my old Eating Well magazines when I realized this oldie but goodie is probably on line. I've changed it a bit-I roast eggplant in oven for a deeper flavor (400 for 40 min) but pretty much follow the...
Eggplant, Lamb & Rice Casserole Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 eggplants, (2 pounds total), cut in half lengthwise
  • 8 ounces ground lamb
  • 2 teaspoons extra-virgin olive oil
  • 2 onions, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 2 cloves garlic, minced
  • 1 14-ounce can tomatoes, undrained
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup white rice
  • 1 14-ounce can reduced-sodium beef broth
  • Salt & freshly ground pepper, to taste
  • 1/2 cup crumbled feta cheese, preferably imported (2 ounces)

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Preparation

  1. Preheat oven to 450°F. Place eggplant halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch. Bake until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400°F.
  2. While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add ground lamb and sauté, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes. Transfer to a colander and drain off fat. Set aside.
  3. Heat oil in a Dutch oven 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 tomatoes with a wooden spoon, until the mixture has thickened slightly, 3 to 5 minutes.
  4. Scoop out eggplant flesh and chop coarsely. Stir rice, 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 the liquid has been absorbed. Season with salt and pepper. Dot with feta and serve.

Nutrition

Per serving: 487 calories; 15 g fat ( 6 g sat , 6 g mono ); 54 mg cholesterol; 68 g carbohydrates; 22 g protein; 13 g fiber; 635 mg sodium; 914 mg potassium.

Nutrition Bonus: Vitamin C (94% daily value), Folate (54% dv), Selenium (36% dv), Vitamin A (30% dv), Potassium (26% dv), Iron (24% dv), Zinc (23% dv). Calcium (19% dv), Magnesium (16% dv).

Carbohydrate Servings: 3 1/2

Exchanges: 2 1/2 starch, 5 vegetable, ,2 medium-fat meat, 1/2 fat


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Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, meat
Ethnic/Regional
Middle Eastern
Ease of Preparation
Easy
Health & Diet Considerations
Low cholesterol
High calcium
High fiber
High potassium
Gluten free
Total Time
1 hour or less
Servings
4
Main Ingredient
Lamb
Preparation/ Technique
Bake
Roast
Saute
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Casserole
Entertaining, casual
Entertaining, formal
Publication
November/December 1993
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