Lamb-and-Eggplant Loaf

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 30%
  • Fat: 6.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 20.8g
  • Carbohydrate: 15.7g
  • Fiber: 2.2g
  • Cholesterol: 58mg
  • Iron: 2.6mg
  • Sodium: 376mg
  • Calcium: 100mg

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

  1. 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.
  2. Place a small nonstick skillet over medium-high heat until hot. Add onion and garlic, and sauté 3 minutes or until tender.
  3. 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.
  4. 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.
  5. Remove meat loaf from pan; cut loaf into 12 slices.
  6. Sandwich suggestion: Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.
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