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

Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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 degrees F.

  • 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 to 5 minutes. Transfer to a colander and drain off fat. Set aside.

  • 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.

  • 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 Facts

444 calories; protein 21g; carbohydrates 67.8g; dietary fiber 10.4g; sugars 15.3g; fat 10.4g; saturated fat 4.5g; cholesterol 49.9mg; vitamin a iu 1472.3IU; vitamin c 54.6mg; folate 227.2mcg; calcium 180mg; iron 4.8mg; magnesium 72.6mg; potassium 1140.1mg; sodium 658.3mg; thiamin 0.4mg.

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