Lamb And Eggplant Loaf
|Eggplant/Null||1 Pound (1 Medium One)|
|Chopped onion/Null||1 Cup (16 tbs) (Null)|
|Garlic/Null||2 Clove (10 gm), minced (Large Cloves)|
|Crumbled feta cheese/Null||1⁄2 Cup (8 tbs)|
|Bulgur/Null||1⁄3 Cup (5.33 tbs) (Uncooked)|
|Minced fresh parsley/Null||2 Tablespoon (Null)|
|Lemon juice/Null||2 Tablespoon (Null)|
|Minced fresh mint/Null||2 Teaspoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Ground coriander/Null||1⁄4 Teaspoon (Null)|
|Ground cumin/Null||1⁄4 Teaspoon (Null)|
|Pepper/Null||1⁄4 Teaspoon (Null)|
|Egg whites/Null||2 (Null)|
|Lean ground lamb/Null||1 Pound (Null)|
|Vegetable cooking spray/Null||1 (Null)|
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.