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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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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