Greek Lamb over Roasted Eggplant |
|
 |
Prep Time: 12 Minutes Cook Time: 33 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Make the sauce on the stovetop while the eggplant roasts in the oven so that both will be ready at the same time. 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 |
Directions:
1. Preheat oven to 350°.
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. 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. 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. 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.
|
|