Similar to a Moussaka without the fussy part of making layers.
Lamb and Eggplant Casserole
This is so easy that even I can do it. The flavour is immense.
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Servings: 4 people
Calories: 325kcal
Ingredients
- 1 lb ground lamb 450 g
- 2 medium tomatoes seed/chop
- 1 medium eggplant peel/chop
- 1 medium onion chopped
- 1/4 cup parsley 60 ml, chop
- 1/4 tsp dried oregano 1 ml
- Salt to taste
Instructions
- Combine all ingredients in a mixing bowl and mix thoroughly.
- Transfer the mixture to a greased baking dish and bake covered in a preheated 350F (180C) oven for 45 minutes.
- Remove the cover and cook until the top is golden brown, about 10 minutes.
Nutrition
Sodium: 75mg | Sugar: 0.1g | Fiber: 1g | Potassium: 339mg | Cholesterol: 83mg | Calories: 325kcal | Monounsaturated Fat: 11g | Polyunsaturated Fat: 2g | Saturated Fat: 12g | Fat: 27g | Protein: 19g | Carbohydrates: 1g
