This is a print preview of "Eggplant, Lamb And Rice Casserole" recipe.

Eggplant, Lamb And Rice Casserole Recipe
by Global Cookbook

Eggplant, Lamb And Rice Casserole
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  Servings: 4

Ingredients

  • 2 lb Eggplants
  • 1/2 lb Grnd Lamb -- lean
  • 2 tsp Extra virgin olive oil
  • 2 x Onions -- minced
  • 1 x Red Bell Pepper -- seeded And minced
  • 2 x Cloves Garlic -- chopped
  • 14 1/2 ounce Tomatoes, Canned -- Undrained
  • 2 tsp Dry Oregano
  • 1/2 tsp Dry Thyme
  • 1/2 tsp Grnd Cinnamon
  • 1/4 tsp Grnd Cloves
  • 1 c. White Rice
  • 14 1/2 ounce Beef Broth -- defatted
  • 2 ounce Feta Cheese -- crumbled Salt And Pepper -- to taste

Directions

  1. Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant halves, cut-side down, in a roasting pan. Add in water to a depth of 1/2 inch. Bake till tender, 20to 25 min; set aside. Reduce oven temperature to 400 degrees.
  2. While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add in grnd lamb and saute/fry, breaking up the meat with a wooden spoon, till browned, 3-5 min. Transfer to a colander and drain off fat. Set aside.
  3. In a Dutch ove, heat oil over medium heat. Add in onions and cook till golden brown, about 5 min. Add in red peppers and garlic and cook for 2 min longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tom atoes with a wooden spoon, till the mix has thickened slightly, 3-5 min.
  4. Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, minced eggplant and the reserved lamb into the tomato mix; bring to a simmer.
  5. Cover the pan and place it in the oven. Bake for 30 to 35 min, or possibly till the rice is tender and th e liquid has been absorbed. Season with salt and pepper. Dot with feta and serve.