Lamb-And-Eggplant Loaf Recipe

Name: Lamb-And-Eggplant Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (about 1 pound); 1 cup chopped onion; 2 large garlic cloves, minced; 1/2 cup (2 ounces) crumbled feta cheese; 1/3 cup uncooked bulgur; 2 tablespoons minced fresh parsley; 2 tablespoons lemon juice; 2 teaspoons minced fresh mint; 1/2 teaspoon salt; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper; 2 egg whites; 1 pound lean ground lamb; Vegetable cooking spray

Servings: persons

1 medium eggplant (about 1 pound)
1 cup chopped onion
2 large garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup uncooked bulgur
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons minced fresh mint
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 egg whites
1 pound lean ground lamb
Vegetable cooking spray

1
Preheat oven to 350u00b0. Pierce eggplant with a fork; place on a baking sheet, and bake at 350u00b0 for 45 minutes or until tender. Let cool; peel and finely chop.
2
Place a small nonstick skillet over medium-high heat until hot. Add onion and garlic, and saute 3 minutes or until tender.
3
Combine eggplant, onion mixture, cheese, and next 9 ingredients (cheese through egg whites) in a large bowl; stir well. Crumble lamb over eggplant mixture, and stir just until ingredients are blended.
4
Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350u00b0 for 1 hour and 10 minutes or until meat loaf registers 160u00b0. Let meat loaf stand in pan 10 minutes.
5
Remove meat loaf from pan; cut loaf into 12 slices.
6
Sandwich suggestion: Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 medium eggplant (about 1 pound), 1 cup chopped onion, 2 large garlic cloves, minced, 1/2 cup (2 ounces) crumbled feta cheese, and more.

Yes, Lamb-And-Eggplant Loaf 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.

Lamb-And-Eggplant Loaf

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