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Eggplant, Lamb & Rice Casserole

Eggplant~ Lamb & Rice Casserole recipe image
This comforting Mediterranean casserole brings together the earthy richness of roasted eggplant and savory ground lamb in a fragrant tomato-based sauce. Infused with warm spices like cinnamon and cloves, along with fresh oregano and thyme, the dish offers a complex flavor profile that is both aromatic and satisfying. The rice absorbs the delicious juices, creating a cohesive and hearty meal that feels like a warm hug. It&# 226;ÂÂs perfect for busy weeknights when you want something substantial yet simple to prepare. Serve it family-style for a dinner that appeals to all ages, pairing beautifully with a simple side salad or crusty bread to soak up the flavorful sauce.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 273.4
Dietary: Gluten-free
Description
This comforting Mediterranean casserole brings together the earthy richness of roasted eggplant and savory ground lamb in a fragrant tomato-based sauce. Infused with warm spices like cinnamon and cloves, along with fresh oregano and thyme, the dish offers a complex flavor profile that is both aromatic and satisfying. The rice absorbs the delicious juices, creating a cohesive and hearty meal that feels like a warm hug. It&# 226;ÂÂs perfect for busy weeknights when you want something substantial yet simple to prepare. Serve it family-style for a dinner that appeals to all ages, pairing beautifully with a simple side salad or crusty bread to soak up the flavorful sauce.
Ingredients
  • 2 pound Eggplants
  • 1/2 pound Ground Lamb -- lean
  • 2 teaspoon Olive Oil
  • 2 ea Onions -- chopped
  • 1 ea Red Bell Pepper -- seeded
Directions
  1. 1
    Preheat the oven to 450ðF (230ðC).
  2. 2
    Cut the eggplants in half lengthwise.
  3. 3
    Place the eggplant halves cut-side down in a roasting pan.
  4. 4
    Add water to the pan to a depth of about 1/2 inch.
  5. 5
    Roast the eggplants for 20 to 25 minutes, until tender. Set aside to cool slightly.
  6. 6
    Reduce the oven temperature to 400ðF (200ðC).
  7. 7
    While the eggplant roasts, heat a large nonstick skillet over medium-high heat.
  8. 8
    Add the ground lamb and sauté, breaking it up with a wooden spoon, until browned, about 3-5 minutes.
  9. 9
    Transfer the lamb to a colander to drain excess fat, then set aside.
  10. 10
    In a large Dutch oven, heat the olive oil over medium heat.
  11. 11
    Add the chopped onions and cook until golden, about 5 minutes.
  12. 12
    Add the red bell pepper and minced garlic (if using) and cook for 2 more minutes.
  13. 13
    Stir in the canned tomatoes (with their juice), dried oregano, thyme, cinnamon, and cloves.
  14. 14
    Simmer the sauce, breaking up the tomatoes, until slightly thickened, about 3-5 minutes.
  15. 15
    Scoop out the flesh from the roasted eggplants and chop it coarsely.
  16. 16
    Stir the white rice, beef broth, chopped eggplant, and reserved lamb into the tomato mixture.
  17. 17
    Bring the mixture to a simmer.
  18. 18
    Cover the Dutch oven and place it in the oven.
  19. 19
    Bake for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
  20. 20
    Season with salt and pepper to taste.
  21. 21
    Dot the top with crumbled feta cheese and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 273.4kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 5.5g28%
Cholesterol 55.0mg19%
Sodium 50.7mg3%
Total Carbohydrate 19.8g7%
Dietary Fiber 8.3g34%
Sugars 11.1g
Protein 17.3g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, lamb, rice, casserole, mediterranean, tomato, feta, savory, hearty, dinner, one-pot, spices, roasted, comfort food, family meal, vegetarian option, protein, vegetables, baked, easy, traditional
Read it online: https://www.chefs-mate.com/recipe/eggplant-lamb-rice-casserole/