Eggplant~ Lamb & Rice Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Eggplants,
1/2 lbs: Ground Lamb, lean
2 tsp: Olive Oil,
2 each: Onions, chopped
1 each: Red Bell Pepper, seeded
And chopped,
2 Cloves: Garlic, minced
14 1/2 ounce: Tomatoes, Canned --
Undrained,
2 tsp: Dried Oregano,
1/2 tsp: Dried Thyme,
1/2 tsp: Ground Cinnamon,
1/4 tsp: Ground Cloves,
1 cup: White Rice,
14 1/2 ounce: Beef Broth, defatted
2 ounce: Feta Cheese, crumbled
Salt And Pepper, to taste
Directions:
Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place
eggplant halves, cut-side down, in a roasting pan. Add water to a
depth of 1/2 inch. Bake until tender, 20to 25 minutes; set aside.
Reduce oven temperature to 400 degrees.
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, 3-5 minutes. Transfer to a
colander and drain off fat. Set aside.
In a Dutch ove, heat oil 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 tom atoes with a wooden
spoon, until the mixture has thickened slightly, 3-5 minutes.
Scoop out eggplant flesh and chop coarsely. Stir rice, beef 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 th e liquid has been
absorbed. Season with salt and pepper. Dot with feta and serve.
Recipe By : The Denver Post Magazine/January 2, 1994
Source from luhu.jp
eggplant halves, cut-side down, in a roasting pan. Add water to a
depth of 1/2 inch. Bake until tender, 20to 25 minutes; set aside.
Reduce oven temperature to 400 degrees.
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, 3-5 minutes. Transfer to a
colander and drain off fat. Set aside.
In a Dutch ove, heat oil 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 tom atoes with a wooden
spoon, until the mixture has thickened slightly, 3-5 minutes.
Scoop out eggplant flesh and chop coarsely. Stir rice, beef 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 th e liquid has been
absorbed. Season with salt and pepper. Dot with feta and serve.
Recipe By : The Denver Post Magazine/January 2, 1994
Source from luhu.jp