Mama's Oh-So-Savory Lamb and Eggplant Casserole Recipe - Allrecipes.com
  • READY IN ABOUT hrs

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

Recipe by  

"The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    35 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 35 mins

Directions

  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; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  3. While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  4. Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  5. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  6. Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  7. Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  8. Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  9. Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • I use the lamb seasoning from Penzey's Spices®: it's a ground blend of oregano, rosemary, cumin, celery, sweet paprika, black pepper, onion, garlic, spearmint and ginger. I use 1 teaspoon of the seasoning blend instead of the individual spices listed in the recipe. You could easily improvise on this, if need be.
  • If you want the veggies to be soft, cover the casserole and bake for 1.5 hours. Uncover and bake for 45 minutes longer. I like this with veggies slightly crisp, so I bake this for 45 minutes to an hour, uncovered.
ADVERTISEMENT

Reviews More Reviews

Feb 04, 2014

A very good recipe. This is a keeper. Other than using canned tomatoes, I followed the recipe exactly. Direction number six should say transfer one-half of the sauce to the casserole dish. I halved the recipe for the two of us and we had plenty left over for another night's dinner. I did serve a big salad and a side vegetable with it.

 
Nov 25, 2013

We really liked this recipe. The only change I made was to use one 14 oz can of diced tomatoes instead of the fresh tomatoes and the tomato sauce. I prefer to let the other vegetables shine a little more with less tomato. Thanks for posting this.

 

3 Ratings

Sep 18, 2013

Really enjoyed this one. Followed the recipe as closely as possible (I'm allergic to onion, so we used dried minced instead of fresh) and it was delicious! There are only a couple of small changes I would recommend. Next time, I'm going to stick with the 45 minute cook time, instead of an hour. The eggplant was very, very tender, but may have been a little too done for my taste. And add the rice the end of the recipe suggests. I did this as just the dish, and we had bread as a side, and ended up putting it on the bread instead of just dipping into the sauce. The spices give it a wonderful flavor, but you almost need a slightly bland background to it, or it can be a little overpowering. Thanks for the fantastic recipe though! This one's a keeper!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 1568 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Lamb Meatballs in Spicy Eggplant Tomato Sauce

See how to make mini lamb balls in a spicy tomato and eggplant sauce.

Eggplant Parmesan Casserole

A delicious eggplant casserole with way fewer calories than most.

How to Make Braised Lamb Shanks

Watch Chef John make succulent, fragrant, slightly spicy lamb shanks.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States