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Recipe Name: Eggplant, Lamb And Rice Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Pound(s) Eggplants
1/2 Pound(s) Ground Lamb, lean
2 Teaspoon(s) Olive oil
2 Onions, chopped
1 Red bell pepper, seeded
and chopped
2 Cloves garlic, minced
14 1/2 Ounce(s) Tomatoes, canned
undrained
2 Teaspoon(s) Dried oregano
1/2 Teaspoon(s) Dried thyme
1/2 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Ground cloves
1 Cup(s) White rice
14 1/2 Ounce(s) Beef Broth, Defatted
2 Ounce(s) Feta cheese, crumbled
Salt and pepper, to taste
Directions:
Preheat oven to 450 degrees. Cut eggplants in half lengthwise.
Placeeggplant halves, cut-side down, in a roasting pan. Add water to a
depthof 1/2 inch. Bake until tender, 20to 25 minutes; set aside. Reduce
oventemperature to 400 degrees.While the eggplant is roasting, heat a
large nonstick skillet overmedium-high heat. Add ground lamb and
saute, breaking up the meat witha wooden spoon, until browned, 3-5
minutes. Transfer to a colander anddrain off fat. Set aside.In a Dutch
ove, heat oil over medium heat. Add onions and cook untilgolden, about
5 minutes. Add red peppers and garlic and cook for 2minutes longer.
Stir in tomatoes and their juice, oregano, thyme,cinnamon and cloves.
Simmer, breaking up the tom atoes with a woodenspoon, 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 toa simmer. Cover the pan and place it
in the oven. Bake for 30 to 35minutes, 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,
1994From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 120
Total Fat: 13.4g
Cholesterol: 50.6mg
Sodium: 342.7mg
Potassium: 549.3mg
Carbohydrates: 25.2g
Fiber: 3.6g
Sugar: 7.2g
Protein: 15.6g


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