European Recipes: Greek Recipes: Eggplant, Lamb And Rice Casserole

* Exported from MasterCook II *

                     Eggplant, Lamb And Rice Casserole

Recipe By     : The Denver Post Magazine/January 2, 1994
Serving Size : 4    Preparation Time :0:00
Categories    : Casseroles                       Greek
                 Lamb                             Rice
                 Meats

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    2      Pounds        Eggplants
      1/2 Pound         Ground Lamb -- lean
    2      Teaspoons     Olive Oil
    2      Each          Onions -- chopped
    1      Each          Red Bell Pepper -- seeded and chopped
    2      Cloves        Garlic -- minced
   14 1/2 Ounces        Tomatoes, Canned -- undrained
    2      Teaspoons     Dried Oregano
      1/2 Teaspoon      Dried Thyme
      1/2 Teaspoon      Ground Cinnamon
      1/4 Teaspoon      Ground Cloves
    1      Cup           White Rice
   14 1/2 Ounces        Beef Broth -- defatted
    2      Ounces        Feta Cheese -- crumbled
                         Salt And Pepper -- to taste

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant
halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch.
Ba
ke until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400
de
grees.

While the eggplant is roasting, heat a large nonstick skillet over medium-high
h
eat. Add ground lamb and saute, breaking up the meat with a wooden spoon,
until
browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions and cook until golden,
ab
out 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir
in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer,
break
ing up the tom
atoes with a wooden spoon, until the mixture has thickened slightly, 3-5
minutes
.

Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped
eggp
lant and the reserved lamb into the tomato mixture; bring to a simmer. Cover
th
e pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice
is
tender and th
e liquid has been absorbed. Season with salt and pepper. Dot with feta and
ser
ve.