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Lamb and Eggplant Casserole

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PREP TIME
35 min
COOKING TIME
60 min
TOTAL TIME
155 min
SERVINGS
4 servings
Dinner Armenian Middle Eastern
Lamb and Eggplant Casserole
Ingredients
  • 1 (1 pound) eggplant, cut into 1-inch cubes
  • salt
  • 1 tablespoon olive oil
  • 1 large sweet onion, coarsely chopped
  • 2 large stalks celery, sliced
  • 1/2 teaspoon ground cumin
  • 2 pinches dried oregano
  • 2 pinches ground dried rosemary
  • 2 pinches paprika
  • 1/8 teaspoon dried mint
  • 1 pinch salt and ground black pepper to taste
  • 1 1/2 teaspoons garlic, minced
  • 3 tomatoes, coarsely chopped
  • 1 cup chicken broth
  • 1 (15 ounce) can tomato sauce
  • 1 pound ground lamb
  • 1 tablespoon olive oil
  • 1 lemon, juiced, or to taste
Instructions
1
Preparing the Eggplant. Place eggplant slices in a colander positioned over a large bowl or sink; sprinkle with 1 teaspoon of salt and gently toss to evenly coat the eggplant. Allow it to sit for at least 1 hour, allowing excess liquid and salt to drain off.
2
Sautéing the Vegetables. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced onion and celery, then cook and stir until the onion has softened, turned translucent, and the celery is fragrant, approximately 5 minutes.
3
Preparing the Lamb Seasoning. Combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle; mix the ingredients well to create the lamb seasoning. Set this mixture aside for later use.
4
Adding Eggplant and Garlic to the Skillet. Stir in eggplant cubes and minced garlic into the skillet with the sautéed vegetables, ensuring a well-mixed combination. Continue cooking for an additional 5 minutes.
5
Adding Tomatoes and Seasoning. Add chopped tomatoes to the skillet, sprinkling with half of the prepared lamb seasoning mixture. Reserve the remaining seasoning for later use.
6
Simmering the Sauce. Pour chicken broth and half of the can of tomato sauce into the skillet, then simmer for 10 minutes. If the sauce becomes too dry, add a little water to maintain its consistency.
7
Preparing the Casserole Dish. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish with cooking spray.
8
Transferring the Skillet Contents to the Casserole Dish. Transfer the skillet's contents, including the cooked vegetables and sauce, into the prepared casserole dish.
9
Browning the Lamb. Return the skillet to the stovetop over medium-high heat. Add a tablespoon of olive oil and cook ground lamb, sprinkling with the remaining seasoning mixture, until it is evenly browned. Stir frequently to prevent burning.
10
Completing the Dish. Gently transfer the browned lamb to the casserole dish, ensuring it is at least partially submerged in the vegetable mixture. Stir fresh lemon juice into the remaining tomato sauce and pour it over the casserole dish.
11
Baking the Dish. Bake the uncovered casserole dish in a preheated oven at 375 degrees F (190 degrees C) for 45 minutes to 1 hour, depending on your desired level of vegetable tenderness.