How To Make Moroccan Ground Lamb and Eggplant Casserole Recipe
A flavorful Moroccan dish with hearty ground lamb and tender eggplant, topped with a creamy yogurt sauce.
Serves:
Ingredients
- 1 lb ground lamb
- 2 medium eggplants, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Salt and pepper, to taste
- 1/2 cup plain yogurt
- 2 tbsp olive oil
- 2 tbsp butter, melted
Instructions
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Preheat oven to 375°F.
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In a large skillet over medium heat, cook the ground lamb until browned. Remove from pan and set aside.
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In the same pan, add olive oil and eggplant slices. Cook until tender and browned. Remove from pan and set aside.
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In the same pan, add onion and garlic. Cook until onion is translucent.
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Add tomato paste and spices. Cook for 2 minutes.
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Add the cooked lamb, parsley and mint. Stir well.
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In a large baking dish, layer the eggplant slices and the lamb mixture, starting with the eggplant.
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In a small bowl, whisk the yogurt and melted butter together. Pour over the casserole.
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Bake for 50-60 minutes, until the top is golden brown and bubbly.
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Serve hot.
Nutrition
- Calories : 449kcal
- Total Fat : 31g
- Saturated Fat : 12g
- Cholesterol : 103mg
- Sodium : 229mg
- Total Carbohydrates : 18g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 26g
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