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Lamb And Eggplant Loaf

Healthycooking's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Method: 
Baked
Dish: 
Bread
Ingredient: 
Lamb

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