Lamb and Eggplant Casserole

Lamb and Eggplant Casserole is similar to a Moussaka without the fussy part of making layers. This simple casserole has amazing flavour and an aroma that literally have my family sitting at the table waiting. Served as a main dish often on it’s own or with fluffy rice. This is one of those comfort recipes my mum always used to make on autumn evenings.

An eggplant is also known as an aubergine in the UK and Europe and is renowned for it’s firm flesh and amazing skin.

Lamb and Eggplant Casserole

This is so easy that even I can do it. The flavour is immense.

4 from 37 votes

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Course: Main Dish

Cuisine: American

Keyword: Casserole, Herbs, Lamb, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 325kcal

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Ingredients

 

MetricImperial

• 1 lb ground lamb
• 2 medium tomatoes seed/chop
• 1 medium eggplant peel/chop
• 1 medium onion chopped
• 1/4 cup parsley chop
• 1/4 tsp dried oregano
• Salt to taste

Instructions

• Combine all ingredients in a mixing bowl and mix thoroughly.
  1 lb ground lamb, 2 medium tomatoes, 1 medium eggplant, 1 medium onion, 1/4 cup parsley, 1/4 tsp dried oregano, Salt
• 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

Calories: 325kcal | Carbohydrates: 1g | Protein: 19g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 75mg | Potassium: 339mg | Fiber: 1g | Sugar: 0.1g