With its tasty lamb meat, creamy eggplant and subtle notes of spiced cinnamon sweetness, this Creamy Lamb and Eggplant Casserole will not doubt win you over
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 554kcal
Author Sonia! The Healthy Foodie
Ingredients
1.75lbground lamb
1large oniondiced
3cupswater
2large eggplantspeeled and diced (about 8-10 cups)
Put the ground lamb in a large skillet set over medium-high heat (no need to add any fat, the meat will take care of rendering its own) and break it up into small little pieces with a large spoon. Sprinkle with 1 teaspoon of salt and cook until the meat is golden brown and crispy, about 12 to 15 minutes; drain the excess fat.*
Add the onion and cook for about 3 minutes, until fragrant and slightly softened.
Throw in the water, eggplant, raisins, remaining half teaspoon of salt as well as the remaining spices, lower the heat to medium-low and cook, stirring occasionally, until the eggplant is tender and creamy, about 25 to 30 minutes.
Delicately stir in chopped parsley and serve immediately, over a bed of cooked white rice or cauli-rice
Notes
*If you used grass-fed lamb, make sure you hold on to that fat and use it for cooking later. It’ll add tons of flavor to your food!