Eggplant, Lamb & Rice Casserole

From EatingWell: November/December 1993

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...

Create a Review

1 Review for Eggplant, Lamb & Rice Casserole

03/10/2010

Anonymous

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 recipe as is. Comforting, easy, with leftover for lunches!

Comments