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.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 people
Calories: 325kcal
Ingredients
- 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