2 pounds eggplant
1 pounds lamb, ground
1 1/4 cup(s) onion(s), diced
2 clove(s) garlic, minced
3/4 teaspoon cinnamon, ground
1/2 teaspoon pepper, black ground
1/4 teaspoon salt
1/4 teaspoon allspice, ground
29 ounce(s) diced tomatoes, undrained, 2 (14.5 ounce) cans
2 tablespoon mint, fresh, chopped
2 ounce(s) cheese, feta, crumbled, 1/2 cup
Preheat oven to 350°.
Cut eggplants into 1/2-inch-thick slices. Place 18 slices on a large baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray. Cut remaining eggplant slices into 1/2-inch cubes. Bake eggplant slices at 350° for 33 minutes or until lightly browned, turning once.
While eggplant bakes, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add cubed eggplant, and sauté 7 minutes or until tender and lightly browned. Remove eggplant from pan; set aside.
Add lamb, onion, and garlic to pan; cook 8 minutes or until lamb is browned, stirring to crumble lamb. Drain mixture; return to pan.
Stir in cinnamon and next 3 ingredients; cook 1 minute. Add tomatoes and cubed eggplant; reduce heat, and simmer 3 minutes. Stir in mint. Spoon sauce over roasted eggplant slices. Top evenly with cheese.
Yield: 6 servings (serving size: 3 eggplant slices, 1 cup sauce, and 4 teaspoons cheese).
- Nutritional Info (Per serving)
- Saturated Fat
- Dietary Fiber
- Total Fat
- Carb Choices