A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lamb with Eggplant
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- #29246
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3 eggplants (1 pound size)
6 tablespoons olive oil
2 1/2 pounds leg of lamb, cut into 1-1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped parsley
1 bay leaf
salt and pepper, to taste
1 tablespoon dried oregano
4 large tomatoes, cut into wedges
1 lemon, juiced
directions
Preheat oven to 325 degrees F. Peel the eggplants and cut off the stems. Cut eggplants into 1-1/2-inch cubes. Heat 2-3 Tablespoons oil in a skillet. Add the eggplant cubes and brown on all sides, turning as needed. Set aside on paper towel.
Add and heat remaining 2-3 Tablespoons oil in the skillet. Add the lamb in batches and completely brown each piece. Put the lamb pieces, as they are done, in a large quart casserole. Add the onion and garlic to the skillet. If the pan is dry, add another Tablespoon oil. Cook for 30 seconds.
Scrape the contents of the skillet over the lamb. Add the parsley, bay leaf, salt, pepper and oregano and stir to mix. Arrange the eggplants in a single layer over the lamb and top with the tomatoes.
Season with salt and pepper. Add the lemon juice. Cover the casserole and bake for 1-1/2 hours.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 28, 2011
This was an easy recipe to follow and made a hearty, filling meal. I used half the amount of oil suggested and it turned out just fine.
June 8, 2011
My family love this recipe, really warm and yummy as a winter warmer. I've even made it using ingredients from my veggie garden and with zucchini when I had no eggplant and beef when I had no lamb. Also freezes well. Thanks for posting.