Try this Eggplant, Lamb and Rice Casserole recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (916g) | ||
Recipe Makes: 4 | ||
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Calories: 1509 | ||
Calories from Fat: 174 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 53.5mg | 16 % | |
Sodium 553mg | 19 % | |
Potassium 1254.7mg | 33 % | |
Total Carbohydrate 290.2g | 85 % | |
Dietary Fiber 19.7g | 79 % | |
Sugars, other 270.5g | ||
Protein 37.7g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1509
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