EGGPLANT, LAMB AND RICE CASSEROLE

Eggplant, Lamb and Rice Casserole image

Provided by Kmac1805

Categories European

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

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2 large eggplants, cut in half lengthwise
3/4-1 lb ground lamb
1 teaspoon olive oil
2 onions, chopped
1 red bell pepper, cored, seeded and chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, with juice
2 teaspoons dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup long-grain white rice
1 (14 1/2 ounce) can beef broth (reduced sodium)
salt and pepper, to taste
1/2 cup feta cheese, crumbled (preferably imported)

Steps:

Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F
While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.