Mamas Oh-So-Savory Lamb and Eggplant Casserole

Mamas Oh-So-Savory Lamb and Eggplant Casserole


The basis of this recipe came from my 4th grade teachers mother who was Armenian, and Ive been making it for exceeding 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be subsequently served. Leftovers are yummy! You could support this higher than rice, if you like, subsequent to a green salad. I just benefits it in pasta bowls next crusty bread, butter, and a nice glass of red wine. Enjoy!

The ingredient of Mamas Oh-So-Savory Lamb and Eggplant Casserole

  1. 1 (1 pound) eggplant, cut into 1-inch cubes
  2. salt
  3. 1 tablespoon olive oil
  4. 1 large sweet onion, coarsely chopped
  5. 2 large stalks celery, sliced
  6. u00bd teaspoon arena cumin
  7. 2 pinches dried oregano
  8. 2 pinches ring dried rosemary
  9. 2 pinches paprika
  10. u215b teaspoon dried mint
  11. 1 pinch salt and field black pepper to taste
  12. 1u2009u00bd teaspoons garlic, minced
  13. 3 tomatoes, coarsely chopped
  14. 1 cup chicken broth
  15. 1 (15 ounce) can tomato sauce
  16. 1 pound sports ground lamb
  17. 1 tablespoon olive oil
  18. 1 lemon, juiced, or to taste

The instruction how to make Mamas Oh-So-Savory Lamb and Eggplant Casserole

  1. Place eggplant in a colander set in a bowl or the sink; sprinkle afterward 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the sharp liquid and excess salt and drain well.
  2. Heat 1 tablespoon olive oil in a skillet more than medium heat. Stir in onion and celery; cook and stir up until onion has softened and turned translucent and celery is fragrant, roughly more or less 5 minutes.
  3. While vegetables are cooking, count pitch cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and blend well; this is the lamb seasoning (see Cooks Note). Set seasoning aside.
  4. toss around eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an auxiliary 5 minutes. go to chopped tomatoes and sprinkle later than half of the lamb seasoning mixture. Reserve remaining seasoning. shake up gently and cook for 5 minutes more.
  5. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  6. Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; accumulate a little water if the sauce starts to do dry. Transfer the sauce to the prepared casserole dish.
  7. Return the skillet to the stove beyond medium-high heat and heat the reserved tablespoon of olive oil beyond medium heat. Place field lamb into skillet and sprinkle once steadfast seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should circulate bearing in mind imperfect meatballs.
  8. Gently transfer the lamb to the casserole dish, pushing it beside into the vegetable join up so that it is at least partially submerged. disconcert whisk well-ventilated light lemon juice into the permanent tomato sauce and pour the sauce over the casserole.
  9. Bake uncovered for 45 minutes to 1 hour, depending upon how twinge you past your vegetables.

Nutritions of Mamas Oh-So-Savory Lamb and Eggplant Casserole

calories: 384.6 calories
carbohydrateContent: 22.6 g
cholesterolContent: 77.2 mg
fatContent: 23.2 g
fiberContent: 8.4 g
proteinContent: 24 g
saturatedFatContent: 7.5 g
sodiumContent: 1471.2 mg
sugarContent: 12.2 g


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