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Eggplant, Lamb And Rice Casserole

Origin: GREECE

2 Pounds Eggplants
1/2 Pound Ground Lamb -- lean
2 Teaspoons Olive Oil
2 Each Onions -- chopped
1 Each Red Bell Pepper -- seeded and chopped
2 Cloves Garlic -- minced
14 1/2 Ounces Tomatoes, Canned -- undrained
2 Teaspoons Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1 Cup White Rice
14 1/2 Ounces Beef Broth -- defatted
2 Ounces Feta Cheese -- crumbled
Salt And Pepper -- to taste

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, 20 to 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 oven, 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. Stirin tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes 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 the liquid has been absorbed. Season with salt and pepper. Dot with feta and serve.