Greek Lamb over Roasted Eggplant

Make the sauce on the stovetop while the eggplant roasts in the oven so that both will be ready at the same time.


6 servings (serving size: 3 eggplant slices, 1 cup sauce, and 4 teaspoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 33 Minutes

Nutritional Information

Calories 259
Caloriesfromfat 46 %
Fat 13.1 g
Satfat 6.1 g
Protein 17.2 g
Carbohydrate 19.8 g
Fiber 4.3 g
Cholesterol 61 mg
Iron 1.7 mg
Sodium 657 mg
Calcium 164 mg


2 (1-pound) eggplants
Cooking spray
1 pound lean ground lamb
1 1/4 cups diced onion
2 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ground allspice
2 (14.5-ounce) cans petite-cut diced tomatoes, undrained
2 tablespoons chopped fresh mint
1/2 cup (2 ounces) crumbled feta cheese


1. Preheat oven to 350°.

2. Cut eggplants into 1/2-inch-thick slices. Place 18 slices on a large baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray. Cut remaining eggplant slices into 1/2-inch cubes. Bake eggplant slices at 350° for 33 minutes or until lightly browned, turning once.

3. While eggplant bakes, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add cubed eggplant, and sauté 7 minutes or until tender and lightly browned. Remove eggplant from pan; set aside.

4. Add lamb, onion, and garlic to pan; cook 8 minutes or until lamb is browned, stirring to crumble lamb. Drain mixture; return to pan.

5. Stir in cinnamon and next 3 ingredients; cook 1 minute. Add tomatoes and cubed eggplant; reduce heat, and simmer 3 minutes. Stir in mint. Spoon sauce over roasted eggplant slices. Top evenly with cheese.

Jackie Mills,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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