Recipe By : The Denver Post Magazine, Jan 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Lamb Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Eggplants
1/2 lb Lean ground lamb
2 ts Olive oil
2 Onions -- chopped
1 Red bell pepper -- seeded,
- chopped
2 cl Garlic -- minced
14 1/2 oz Can tomatoes -- undrained
2 ts Dried oregano
1/2 ts Dried thyme
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1 c White rice
14 1/2 oz Beef broth -- defatted
2 oz Feta cheese -- crumbled
Salt and pepper -- to taste
Preheat oven to 450 F. Cut eggplants in half lengthwise. Place
eggplant halves, cut-side down, in a roasting pan. Add water to a
depth of 1/2". Bake until tender, 20 to 25 minutes; set aside. Reduce
oven temperature to 400 F.
While the eggplant is roasting, heat a large nonstick skillet over
medium-high heat. Add ground lamb and saute, breaking up the meat
with a wooden spoon, until browned, 3 to 5 minutes. Transfer to a
colander and drain off fat. Set aside.
In a Dutch ove, heat oil over medium heat. Add onions and cook until
golden, about 5 minutes. Add red peppers and garlic and cook for
2 minutes longer. Stir in tomatoes and their juice, oregano, thyme,
cinnamon, and cloves. Simmer, breaking up the tomatoes with a wooden
spoon, until the mixture has thickened slightly, 3 to 5 minutes.
Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth,
chopped eggplant and the reserved lamb into the tomato mixture; bring
to a simmer. Cover the pan and place it in the oven. Bake for 30 to
35 minutes, or until the rice is tender and the liquid has been
absorbed. Season with salt and pepper. Dot with feta and serve.
