🫙 From the Spice Rack
Eggplant, Lamb and Rice Casserole
2 lb Eggplants 1/2 lb Ground Lamb -- lean 2 ts Olive Oil 2 ea Onions -- chopped 1 ea Red Bell Pepper -- seeded And chopped 2 Cloves Garlic -- minced 14 1/2 oz Tomatoes, Canned --
maineasy
Ingredients8 items
Ingredients
- 2lbeggplants
- 1/2lbground lamb -- lean
- 2ts olive oil
- 2ea onions -- chopped
- 1ea red bell pepper -- seeded
- 141/2 oz tomatoes, canned --
- 1/2ts dried thyme
- 1/2ts ground cinnamon
Directions
- 1
2 lb Eggplants 1/2 lb Ground Lamb -- lean 2 ts Olive Oil 2 ea Onions -- chopped 1 ea Red Bell Pepper -- seeded And chopped 2 Cloves Garlic -
- 2
Cut eggplants in half lengthwise
- 3
Place eggplant halves, cut-side down, in a roasting pan
- 4
Add water to a depth of 1/2 inch
- 5
Bake until tender, 20to 25 minutes
- 6
set aside
- 7
Reduce oven temperature to 400 degrees
- 8
While the eggplant is roasting, heat a large nonstick skillet over medium-high heat