Lamb-and-Eggplant Loaf

recipe
This Lebanese-inspired meat loaf uses eggplant, feta cheese, mint, and - instead of breadcrumbs - bulgur, which is found with rice and other grains in supermarkets.

Yield:

6 servings (serving size: 2 slices)

Recipe from

Nutritional Information

Calories 208
Caloriesfromfat 30 %
Fat 6.9 g
Satfat 3.1 g
Monofat 2.3 g
Polyfat 1.3 g
Protein 20.8 g
Carbohydrate 15.7 g
Fiber 2.2 g
Cholesterol 58 mg
Iron 2.6 mg
Sodium 376 mg
Calcium 100 mg

Ingredients

1 medium eggplant (about 1 pound)
1 cup chopped onion
2 large garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup uncooked bulgur
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons minced fresh mint
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 egg whites
1 pound lean ground lamb
Vegetable cooking spray

Preparation

Preheat oven to 350°. Pierce eggplant with a fork; place on a baking sheet, and bake at 350° for 45 minutes or until tender. Let cool; peel and finely chop.

Place a small nonstick skillet over medium-high heat until hot. Add onion and garlic, and sauté 3 minutes or until tender.

Combine eggplant, onion mixture, cheese, and next 9 ingredients (cheese through egg whites) in a large bowl; stir well. Crumble lamb over eggplant mixture, and stir just until ingredients are blended.

Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.

Remove meat loaf from pan; cut loaf into 12 slices.

Sandwich suggestion: Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.

Note:

March 1996
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