engineergirl
Mon, Feb-10-03, 13:07
I came up with this over the weekend - very yummy, if i do say so myself! :)
* Exported from MasterCook *
Mediterranean Lamb & Eggplant with Feta
Recipe By :Michelle Zimmer
Serving Size : 8
Amount Measure Ingredient
-------- ------------ --------------------------------
2 medium eggplants
salt
1 large onion -- chopped
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 stick cinnamon
2 cloves garlic -- minced
1 1/2 teaspoons cumin
1/2 teaspoon ground cinnamon
1 1/2 teaspoons dried oregano
1 teaspoon cayenne
1 pound ground lamb
28 ounces tomatoes, canned -- italian plum, diced
1/2 cup feta cheese -- crumbled
Slice the eggplants into 1/4 inch slices. Salt generously & place in
colanders, weighint the slices down with a heavy bowl. Allow to stand at least 30 minutes.
Meanwhile, saute onion in large saucepan in two tablespoons of the olive oil, with the salt, pepper, & cinnamon stick, over medium heat until very soft & beginning to brown (about 10 min). Add the garlic, cumin, ground cinnamon, oregano & cayenne. Cook for about 2 minutes, stirring frequently so spices don't scorch. Add the lamb, breaking up any lumps; continue cooking, stirring frequently, until lamb is browned. Add the tomatoes, including juice, and continue to cook for 15 minutes. Season
with salt to taste.
Preheat oven to 375F. While lamb mixture is cooking, rinse eggplant slices, squeezing lightly to release water, & pat dry with paper towel. Spread the remaining two tablespoons of olive oil in a 9x13 baking dish. Place about 3 tablespoons of the lamb mixture on the bottom of the dish.
Arrange half the eggplant slices in the dish, allowing to overlap slightly if needed. Spoon half the lamb mixture over the eggplant. Repeat the eggplant & lamb layers. Cover the baking dish with foil & bake for one hour. Remove the foil, sprinkle the crumbled feta over top & bake an additional 15 minutes, or until feta is melted & just beginning to brown.
Description:
"sort of turkish, sort of greek - settled on meditteranean as a truce"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 305 Calories; 23g Fat (64.8%
calories from fat); 13g Protein; 14g Carbohydrate; 5g Dietary Fiber; 50mg
Cholesterol; 556mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2
1/2 Vegetable; 3 1/2 Fat.
Serving Ideas : I served this with greek salad
* Exported from MasterCook *
Mediterranean Lamb & Eggplant with Feta
Recipe By :Michelle Zimmer
Serving Size : 8
Amount Measure Ingredient
-------- ------------ --------------------------------
2 medium eggplants
salt
1 large onion -- chopped
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 stick cinnamon
2 cloves garlic -- minced
1 1/2 teaspoons cumin
1/2 teaspoon ground cinnamon
1 1/2 teaspoons dried oregano
1 teaspoon cayenne
1 pound ground lamb
28 ounces tomatoes, canned -- italian plum, diced
1/2 cup feta cheese -- crumbled
Slice the eggplants into 1/4 inch slices. Salt generously & place in
colanders, weighint the slices down with a heavy bowl. Allow to stand at least 30 minutes.
Meanwhile, saute onion in large saucepan in two tablespoons of the olive oil, with the salt, pepper, & cinnamon stick, over medium heat until very soft & beginning to brown (about 10 min). Add the garlic, cumin, ground cinnamon, oregano & cayenne. Cook for about 2 minutes, stirring frequently so spices don't scorch. Add the lamb, breaking up any lumps; continue cooking, stirring frequently, until lamb is browned. Add the tomatoes, including juice, and continue to cook for 15 minutes. Season
with salt to taste.
Preheat oven to 375F. While lamb mixture is cooking, rinse eggplant slices, squeezing lightly to release water, & pat dry with paper towel. Spread the remaining two tablespoons of olive oil in a 9x13 baking dish. Place about 3 tablespoons of the lamb mixture on the bottom of the dish.
Arrange half the eggplant slices in the dish, allowing to overlap slightly if needed. Spoon half the lamb mixture over the eggplant. Repeat the eggplant & lamb layers. Cover the baking dish with foil & bake for one hour. Remove the foil, sprinkle the crumbled feta over top & bake an additional 15 minutes, or until feta is melted & just beginning to brown.
Description:
"sort of turkish, sort of greek - settled on meditteranean as a truce"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 305 Calories; 23g Fat (64.8%
calories from fat); 13g Protein; 14g Carbohydrate; 5g Dietary Fiber; 50mg
Cholesterol; 556mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2
1/2 Vegetable; 3 1/2 Fat.
Serving Ideas : I served this with greek salad