BAKED LAMB AND EGGPLANT


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 medium eggplant, peeled and cubed
3-4 tbsp olive oil
1 to 1 1/2 pounds lamb shoulder, cubed
1/2 cup chopped onion
1 clove garlic, minced
2 cups of chopped blanched tomatoes
2 tsp salt
1/2-1 tsp curry powder
1/2 tsp thyme
1/2 tsp basil
1/2 cup raw long-grain rice


Directions

Heat a little of the olive oil in a large skillet.


Brown eggplant cubes in batches, adding more of the oil only as needed.


Drain on paper towels.


Brown lamb cubes in the same skillet; remove to a platter.


Sauté chopped onion and garlic until tender;


Stir in tomatoes, salt, curry powder, thyme, and basil.


Add lamb; cover and simmer for 15 minutes.


In a 2-quart casserole, alternate layers of half of the eggplant, half of the lamb and tomato mixture, and half of the rice.


Repeat layers.


Cover and bake at 350F for 55 to 65 minutes,


or until rice is tender, stirring once during cooking time.


Questions, Comments & Reviews



More Great Recipes: Lamb/Sheep | Main Dish | Oven
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11318 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51092 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls