Eggplant, Lamb And Rice Casserole Recipe

Name: Eggplant, Lamb And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, cut in half lengthwise; 3/4 - 1 lb ground lamb; 1 teaspoon olive oil; 2 onions, chopped; 1 red bell pepper, cored, seeded and chopped; 2 garlic cloves, minced; 1 (14 1/2 ounce) can tomatoes, with juice; 2 teaspoons dried oregano; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 cup long-grain white rice; 1 (14 1/2 ounce) can beef broth (reduced sodium); salt and pepper, to taste; 1/2 cup feta cheese, crumbled (preferably imported)

Servings: persons

2 large eggplants, cut in half lengthwise
3/4 - 1 lb ground lamb
1 teaspoon olive oil
2 onions, chopped
1 red bell pepper, cored, seeded and chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, with juice
2 teaspoons dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup long-grain white rice
1 (14 1/2 ounce) can beef broth (reduced sodium)
salt and pepper, to taste
1/2 cup feta cheese, crumbled (preferably imported)

1
["Preheat oven to 450u00b0F Place eggplant halves, cut side down, in a roasting pan. Add 1/2"" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400u00b0F", "While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.", "Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.", "Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve."]

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large eggplants, cut in half lengthwise, 3/4 - 1 lb ground lamb, 1 teaspoon olive oil, 2 onions, chopped, and more.

Yes, Eggplant, Lamb And Rice Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant, Lamb And Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions