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Lamb-and-Eggplant Loaf

  • 6servings
  • 208calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium eggplant (about 1 pound)

  2. 1 cup chopped onion

  3. 2 large garlic cloves, minced

  4. 1/2 cup (2 ounces) crumbled feta cheese

  5. 1/3 cup uncooked bulgur

  6. 2 tablespoons minced fresh parsley

  7. 2 tablespoons lemon juice

  8. 2 teaspoons minced fresh mint

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon ground coriander

  11. 1/4 teaspoon ground cumin

  12. 1/4 teaspoon pepper

  13. 2 egg whites

  14. 1 pound lean ground lamb

  15. Vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Pierce eggplant with a fork; place on a baking sheet, and bake at 350° for 45 minutes or until tender. Let cool; peel and finely chop.

  2. Place a small nonstick skillet over medium-high heat until hot. Add onion and garlic, and sauté 3 minutes or until tender.

  3. Combine eggplant, onion mixture, cheese, and next 9 ingredients (cheese through egg whites) in a large bowl; stir well. Crumble lamb over eggplant mixture, and stir just until ingredients are blended.

  4. Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.

  5. Remove meat loaf from pan; cut loaf into 12 slices.

  6. Sandwich suggestion: Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.

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