Lamb And Eggplant Loaf Recipe
Ingredients
| Eggplant | 1 Medium | |
| Onion | 1 Cup (16 tbs), chopped | |
| 2 large garlic cloves, minced 1/2 cup crumbled feta cheese 1/3 cup uncooked bulgur | ||
| Minced parsley | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 2 teaspoons minced fresh mint 1/2 teaspoon salt 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon pepper | ||
| Egg whites | 2 | |
| 1 pound lean ground lamb Vegetable cooking spray | ||
Directions
Preheat oven to 350°.
Pierce eggplant with a fork; place on a baking sheet.
Bake at 350° for 45 minutes or until tender.
Let cool; peel and finely chop.
Place a small nonstick skillet over medium-high heat until hot.
Add onion and garlic, and saute 3 minutes or until tender.
Combine eggplant, onion mixture, cheese, and next 9 ingredients in a large bowl; stir well.
Crumble lamb over eggplant mixture, and stir just until ingredients are blended.
Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 350° for 1 hour and 10 minutes or until meat loaf reaches 160°.
Let meat loaf stand in pan 10 minutes.
Pierce eggplant with a fork; place on a baking sheet.
Bake at 350° for 45 minutes or until tender.
Let cool; peel and finely chop.
Place a small nonstick skillet over medium-high heat until hot.
Add onion and garlic, and saute 3 minutes or until tender.
Combine eggplant, onion mixture, cheese, and next 9 ingredients in a large bowl; stir well.
Crumble lamb over eggplant mixture, and stir just until ingredients are blended.
Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 350° for 1 hour and 10 minutes or until meat loaf reaches 160°.
Let meat loaf stand in pan 10 minutes.
Chef
