1 February, 2016
Ground Lamb & Eggplant Casserole
I threw this together for dinner tonight using ingredients I had on hand.
- 1 lb ground lamb
- 1 large eggplant
- 1 can (14.5 oz) diced tomatoes
- Large pinch of fenugreek
- 4 oz crumbled goat cheese
- 1 small onion, diced
Preheat oven to 350°F. Brown the lamb with the onion. Meanwhile, peel the eggplant, and slice it into 1/2″ rounds. Place eggplant in steamer and microwave for 4-5 minutes. Layer the eggplant in a casserole dish. Mix lamb, fenugreek and salt/pepper to taste and pour it over the eggplant. Add goat cheese. Bake uncovered for 25 minutes.