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Eggplant, Lamb And Rice Casserole

Make Eggplant, Lamb And Rice Casserole at home with Olive Oil, Garlic Minced, Tomatoes Canned, Ground Cinnamon, and White Rice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tsp
• 2 clove
• 14 1/2 oz
• 1/2 tsp
• 1 cup
• 14 1/2 oz
• 2 oz

Method (preview)

1. 1

   Preheat oven to 450 degrees.

2. 2

   Cut eggplants in half lengthwise.

3. 3

   Place eggplant halves, cut-side down, in a roasting pan.

4. 4

   Add water to a depth of 1/2 inch.

5. 5

   Bake until tender, 20to 25 minutes; set aside. Reduce oven temperature to 400 degrees.

6. 6

   While the eggplant is roasting, heat a large nonstick skillet over medium-high heat.

7. 7

   Add ground lamb and saute, breaking up the meat with a wooden spoon, until browned, 3-5 minutes.

8. 8

   Transfer to a colander and drain off fat.

9. 9

   Set aside.

10. 10

    In a Dutch ove, heat oil over medium heat.

11. 11

    Add onions and cook until golden, about 5 minutes.

12. 12

    Add red peppers and garlic and cook for 2 minutes longer.

13. 13

    Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves.

14. 14

    Simmer, breaking up the tom atoes with a wooden spoon, until the mixture has thickened slightly, 3-5 minutes.

15. 15

    Scoop out eggplant flesh and chop coarsely.

16. 16

    Stir rice, beef broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer.

17. 17

    Cover the pan and place it in the oven.

18. 18

    Bake for 30 to 35 minutes, or until the rice is tender and th e liquid has been absorbed.

19. 19

    Season with salt and pepper. Dot with feta and serve.