Savory Middle Eastern Lamb and Eggplant Delight 🍆🥩

Lamb and Eggplant Casserole Recipe

🕒 Total Time: 2 hours 25 minutes
🥘 Recipe Category: One Dish Meal
🔎 Description: This delightful recipe hails from Elsie the Cow’s 1952 cookbook, with origins likely tracing back to Syria in the East. It’s a hearty combination of tender lamb, savory eggplant, and aromatic spices, all baked to perfection in a casserole dish.

Ingredients:

• 1 large eggplant
• 1 1/2 lbs lamb shoulder, cubed
• 3 tbsp butter
• 1 onion, diced
• 1 tsp marjoram
• 1 tsp dried thyme
• 1 cup rice
• 1 can diced tomatoes
• Salt and pepper to taste
• 2 cups beef consommé

Instructions:

1. Prepare the Eggplant: Peel and cube the eggplant, then soak the pieces in salted water for 15 minutes. Rinse and drain them thoroughly.

   Related Articles

   • 
     Savory Crunchy Chicken Gizzards with Asian Flavors
   • 
     Crunchy Cucumber & Pecan Ham Relish
   • 
     Garlic Prawns Delight
   • 
     Tropical Lime Paradise Cake 🍍🌴

2. Brown the Lamb: Cut the lamb shoulder into 1-inch squares. In a skillet, melt 2 tablespoons of butter over medium heat. Add the cubed lamb and sauté until it turns golden brown on all sides, ensuring it’s cooked evenly.

3. Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the browned lamb to a casserole dish, spreading it out evenly.

4. Sauté Onions: In the same skillet used for the lamb, add the diced onion and cook until it becomes golden brown and fragrant.

5. Combine Ingredients: Once the onions are caramelized, add them to the casserole dish with the browned lamb. Also, add the soaked and drained eggplant cubes. Season the mixture with marjoram, dried thyme, salt, and pepper according to your taste preferences.

6. Prepare the Rice Mixture: In a separate dry skillet, toast the raw rice until it becomes slightly golden and aromatic. Then, blend the toasted rice with the canned diced tomatoes and their juices.

7. Layer the Casserole: Pour the rice and tomato mixture over the lamb, eggplant, and onion mixture in the casserole dish, ensuring it spreads evenly across the surface.

8. Add Consommé: Carefully pour the beef consommé over the entire contents of the casserole dish. This liquid will infuse the dish with rich flavor as it bakes.

9. Bake: Cover the casserole dish with aluminum foil or a lid to seal in the moisture. Place it in the preheated oven and bake for approximately 90 minutes, or until the lamb is tender and the rice is cooked through.

10. Serve: Once the casserole is fully cooked, remove it from the oven and allow it to cool slightly before serving. Garnish with fresh herbs like parsley or cilantro, if desired, for an extra burst of flavor and color.

11. Enjoy: Serve this delicious Lamb and Eggplant Casserole hot, straight from the oven, for a satisfying and flavorful meal that’s sure to please your taste buds and satisfy your hunger cravings!

Nutritional Information (per serving):

• Calories: 519.4
• Fat Content: 30.6g
  • Saturated Fat: 14.3g
• Cholesterol: 97mg
• Sodium: 329.5mg
• Carbohydrates: 36.1g
  • Fiber: 4.7g
  • Sugar: 4.7g
• Protein: 24.5g

Enjoy this wholesome and hearty dish that brings together the flavors of the Middle East in every delicious bite! 🍲