All Good Recipes - Cook delicious culinary delights meals for your family and friends in your own kitchen!

Cook delicious culinary delights meals for your family and friends in your own kitchen!
Eat restaurant quality food at home every night at your own dinner table!
Browse or search for your favorite recipes right here.

ABCDEFGHIJKLMNOPQRSTUVWXYZ123456789



Eggplant, Lamb And Rice Casserole



* Exported from MasterCook *

EGGPLANT, LAMB AND RICE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Meat
Miscellaneo Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Eggplants
1/2 lb Ground Lamb -- lean
2 ts Olive Oil
2 ea Onions -- chopped
1 ea Red Bell Pepper -- seeded
And chopped
2 Cloves Garlic -- minced
14 1/2 oz Tomatoes, Canned --
Undrained
2 ts Dried Oregano
1/2 ts Dried Thyme
1/2 ts Ground Cinnamon
1/4 ts Ground Cloves
1 c White Rice
14 1/2 oz Beef Broth -- defatted
2 oz 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, 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



- - - - - - - - - - - - - - - - - -



Recipes provided by All Good Recipes are property and copyright of their owners.

All Good Lyrics  |  All Good Tabs  |  Partner Sites

© 2024 All Good Recipes. All Rights Reserved.
www.all-good-recipes.com