1. Recipes

How to Make Mama's Oh-So-Savory Lamb and Eggplant Casserole - A Step-by-Step Guide

There's nothing quite like the comforting aroma of a hearty casserole cooking in the oven, and Mama's Oh-So-Savory Lamb and Eggplant Casserole is no exception. This delicious dish is a favorite in our family, and it's been passed down from generation to generation. With tender chunks of lamb, flavorful eggplant, and a rich tomato sauce, this casserole is sure to become a staple in your home as well.

What makes this dish truly special is the combination of savory flavors and textures. ...

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Ingredients

  • 1 (1 pound) eggplant, cut into 1-inch cubes
  • salt
  • 1 tablespoon olive oil
  • 1 large sweet onion, coarsely chopped
  • 2 large stalks celery, sliced
  • ½ teaspoon ground cumin
  • 2 pinches dried oregano
  • 2 pinches ground dried rosemary
  • 2 pinches paprika
  • ⅛ teaspoon dried mint
  • 1 pinch salt and ground black pepper to taste
  • 1 ½ teaspoons garlic, minced
  • 3 tomatoes, coarsely chopped
  • 1 cup chicken broth
  • 1 (15 ounce) can tomato sauce
  • 1 pound ground lamb
  • 1 tablespoon olive oil
  • 1 lemon, juiced, or to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • 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.
  • 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.
  • 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.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

    • Nutrition

    385 cal.

    • Total Fat: 23g
    • Saturated Fat: 8g
    • Cholesterol: 77mg
    • Sodium: 1471mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 24g
    • Vitamin C: 29mg
    • Calcium: 94mg
    • Iron: 4mg
    • Potassium: 1309mg

    Categories

    Main recipes
    Casserole recipes
    Lamb recipes
    Eggplant recipes
    Savory recipes