Mama's Oh-So-Savory Lamb and Eggplant Casserole The Best Recipes

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Mama's Oh-So-Savory Lamb and Eggplant Casserole

"The foundation of this recipe came from my 4th grade trainer's mom who become Armenian, and I've been making it for over 50 years. It is easy to prepare, but the longer the stovetop step simmers, the higher the casserole will be whilst served. Leftovers are yummy! You ought to serve this over rice, if you like, with a inexperienced salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of pink wine. Enjoy!"

Ingredients :

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 big sweet onion, coarsely chopped
2 massive stalks celery, sliced
half of teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
1/eight teaspoon dried mint
1 pinch salt and floor black pepper to taste
1 half teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup hen broth
1 (15 ounce) can tomato sauce
1 pound floor lamb
1 tablespoon olive oil
1 lemon, juiced, or to flavor

Instructions :

Prep : 35M	Cook : 4M	Ready in : 2H35M

Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at the least 1 hour. Rinse off the bitter liquid and excess salt and drain nicely.
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; prepare dinner and stir till onion has softened and turned translucent and celery is fragrant, about 5 mins.
While vegetables are cooking, integrate ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and blend properly; this is the lamb seasoning (see Cook's Note). Set seasoning apart.
Stir eggplant cubes and garlic into the veggies in the skillet, blending nicely, and cook dinner for a further five mins. Add chopped tomatoes and sprinkle with half of of the lamb seasoning aggregate. Reserve remaining seasoning. Stir gently and cook for five mins greater.
Preheat oven to 375 levels F (a hundred ninety levels C). Grease a 2-quart casserole dish.
Pour chicken broth and half of the can of tomato sauce into the skillet and simmer for 10 mins; add a little water if the sauce starts to get dry. Transfer the sauce to the organized casserole dish.
Return the skillet to the range over medium-high warmness and warmth the reserved tablespoon of olive oil over medium warmness. Place ground lamb into skillet and sprinkle with final seasoning combination. Brown lamb within the hot oil, stirring regularly, till the beef is lightly browned; it must look like imperfect meatballs.
Gently switch the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is as a minimum partly submerged. Stir clean lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
Bake uncovered for 45 minutes to 1 hour, relying upon how gentle you like your veggies.

Notes :

I use the lamb seasoning from Penzey's Spices®: it is a floor blend of oregano, rosemary, cumin, celery, sweet paprika, black pepper, onion, garlic, spearmint and ginger. I use 1 teaspoon of the seasoning blend instead of the man or woman spices listed in the recipe. You could without problems improvise in this, if need be.
If you need the greens to be tender, cover the casserole and bake for 1.Five hours. Uncover and bake for forty five mins longer. I like this with greens slightly crisp, so I bake this for 45 mins to an hour, uncovered.
Reynolds® Aluminum foil may be used to maintain food wet, prepare dinner it calmly, and make smooth-up easier.

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