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

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

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MAMA2EANDJ 0

"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!"
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Ingredients

2 h 35 m servings 385 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1471 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Notes:
  • I use the lamb seasoning from Penzey's SpicesĀ®: 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.

Reviews

8

Mama Mia this is good! I would give this 10 stars if I could! I am so glad I tried it as I never really liked eggplant before this. But I will definitely make this again and again!One of the thi...

I had to try this recipe after reading some reviews, even though it was way out of my comfort zone, in regards to flavors. I'm not a fan of eggplant or lamb, but decided to try the eggplant,i di...

This turned out pretty well. I followed the recipe very closely, except that I added a lot more of the spices than was called for... this definitely wasn't over-powering, so I'm glad I did. We...

Great flavor. Simmered it over the stove, with lid slightly open for an hour instead of using the oven. The dish turned out like a bolognese sauce or chunky stew, delicious.

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...

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 ...

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 cha...

I make a version of this recipe on the stove top, using much less chicken stock (if at all, depending on the amount of liquids). Serve with Tzatziki sauce for a great meal!