adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mama's Oh-So-Savory Lamb and Eggplant Casserole
Mama's Oh-So-Savory Lamb and Eggplant Casserole
0 Likes
Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
155 minutes
Delicious baked lamb and eggplant casserole with tomatoes, sweet onion, spices, and lemon juice. Enjoy over rice or with crusty bread and red wine.
Ingredients:
  • 1 (1 pound) eggplant, cut into 1-inch cubes
  • salt
  • 1 tablespoon olive oil
  • 1 large sweet onion, coarsely chopped
  • 2 large stalks celery, sliced
  • 0.5 teaspoon ground cumin
  • 2 pinches dried oregano
  • 2 pinches ground dried rosemary
  • 2 pinches paprika
  • 0.125 teaspoon dried mint
  • 1 pinch salt and ground black pepper to taste
  • 1.5 teaspoons garlic, minced
  • 3 tomatoes, coarsely chopped
  • 1 cup chicken broth
  • 1 (15 ounce) can tomato sauce
  • 1 pound ground lamb
  • 1 lemon, juiced, or to taste
Instructions:
  • Drain the eggplant in a colander over a bowl or the sink, sprinkle with 1 teaspoon of salt, toss to coat, and let it stand for at least 1 hour. Rinse off the bitter liquid and excess salt, then drain well.
  • In a skillet over medium heat, sauté onion and celery in 1 tablespoon of olive oil until the onion is soft and translucent, and the celery is fragrant, approximately 5 minutes.
  • Mix ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle to create the lamb seasoning mentioned in the Cook's Note. Set aside.
  • Add the eggplant cubes and garlic to the vegetables in the skillet, ensure everything is well mixed, and cook for another 5 minutes. Next, mix in the chopped tomatoes and sprinkle half of the lamb seasoning. Save the rest for later use. Gently stir and cook for an additional 5 minutes.
  • First, preheat your oven to a toasty 375 degrees F (190 degrees C) and generously grease a 2-quart casserole dish.
  • Simmer chicken broth and half a can of tomato sauce in the skillet for 10 minutes. Add a splash of water if the sauce thickens too much. Pour the sauce into the casserole dish.
  • Heat the reserved tablespoon of olive oil in the skillet over medium-high heat. Add the ground lamb and sprinkle with the remaining seasoning mixture. Brown the lamb in the hot oil, stirring frequently, until evenly browned; aim for a texture resembling imperfect meatballs.
  • Place the lamb into the casserole dish, nestling it into the vegetables. Mix fresh lemon juice with the reserved tomato sauce and pour it over the casserole.
  • Roast vegetables to your desired tenderness, uncovered, for 45 minutes to 1 hour.

Similar Recipes