Mama's Oh-So-Savory Lamb and Eggplant Casserole

Ingredients

  • 1 (1 pound) eggplant, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large sweet onion, coarsely chopped
  • 2 large stalks celery, sliced
  • ½ teaspoon ground cumin
  • 2 pinches dried oregano
  • 2 pinches ground dried rosemary
  • + 10 more ingredients
    • 2 pinches paprika
    • 1/8 teaspoon dried mint
    • 1 pinch salt and ground black pepper to taste
    • 1 ½ teaspoons garlic, minced
    • 3 tomatoes, coarsely chopped
    • 1 cup chicken broth
    • 1 (15 ounce) can tomato sauce
    • 1 pound ground lamb
    • 1 tablespoon olive oil
    • 1 lemon, juiced, or to taste

1. Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well. 2. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; co...

View full recipe at SpringPad

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