Home Up Contents Search

Rice Casserole


Greek Lamb Rice Casserole


2 1/2 lbs. Lean ground lamb
2 lbs. Eggplants (Aubergines)
2 tsp. Garlic, minced
4 tsp. Olive oil
3 medium Chopped onions
1 medium red pepper deseeded and chopped
1 medium Canned tomatoes (used the liquid)
2 tsp. Fresh oregano (dried can used also)
1/2 tsp. Fresh thyme (dried can used also)
1/2 tsp. Ground cinnamon
1/4 tsp. Ground cloves
1 full cup Long grain rice
1 medium Canned beef broth
2 oz. Crumbled feta cheese
1/2 tsp. Coarse salt and ground pepper


Preheat oven up to 450 F temperature.

Cut the eggplants half lengthwise, place them cut side down in roasting pan.

Add water to depth of half inch and bake until tender for 20 minutes, then set aside.

Reduced oven temperature to 375 F while eggplants is roasting, and heat a large non-stick pan in medium heat.

Sauté the lamb keep breaking the meat by wooden spoon until it brown for 5 minutes, put in a colander to drain off the fat and set aside.

In the same pan, pour oil and sauté the garlic, onions and red pepper until tender.

Stir tomatoes with the juice, oregano, thyme. cinnamon and cloves, keep breaking tomatoes until mixture slightly thickened for 5 minutes.

Scoop eggplant flesh and chop coarsely.

Stir the rice, beef broth, chopped eggplants and the reserved lamb meat into tomato mixture and bring to simmer.

Cover the pan and place in the oven and bake for 35 minutes until rice is tender and the liquid has absorbed.

Then season with salt and pepper and sprinkle with feta cheese.

Serve immediately ,with pita bread if you prefer.

Serve 6 people.



Home ] Up ]

Send mail to electricchef@excite.com with questions or comments about this web site.
Copyright © 2000 - 2003 The Electric Chef
Last modified: May 26, 2003