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lamb-and-eggplant-casserole-recipe

Lamb and Eggplant Casserole Recipe

A hearty casserole with tender lamb and flavorful eggplant.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 500 g Lamb, diced
  • 1 Eggplant, large, diced
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 400 g Canned tomatoes, chopped
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cumin
  • to taste Salt and pepper
  • 2 tablespoon Olive oil

Instructions 

  1. 1. Preheat your oven to 180°C (350°F).
  2. 2. Heat olive oil in a skillet over medium heat. Add the lamb and cook until browned.
  3. 3. Add the onion and garlic to the skillet and cook until softened.
  4. 4. Stir in the eggplant, canned tomatoes, oregano, cumin, salt, and pepper. Cook for 10 minutes.
  5. 5. Transfer the mixture to a baking dish and bake in the preheated oven for 45 minutes.
  6. 6. Serve hot and enjoy!

Nutritional Value

Calories: 450kcal | Carbohydrates: 20g | Protein: 30g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 900mg | Fiber: 6g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 5mg

Keywords

Casserole, Eggplant, Lamb
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