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.

Yield: 6 servings (serving size: 3 eggplant slices, 1 cup sauce, and 4 teaspoons cheese)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 46%
  • Fat: 13.1g
  • Saturated fat: 6.1g
  • Protein: 17.2g
  • Carbohydrate: 19.8g
  • Fiber: 4.3g
  • Cholesterol: 61mg
  • Iron: 1.7mg
  • Sodium: 657mg
  • Calcium: 164mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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.
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