Lamb and Eggplant Casserole
Ingredients
The base
-
2-3
tbsp
ghee
-
2
medium
eggplants, peeled and diced
-
½
tsp
Himalayan salt
-
½
tsp
ground black pepper
-
1
small
onion, finely chopped
-
2
cloves
garlic, minced
-
1
lb
ground lamb
The sauce
-
1½
cup
crushed tomatoes
-
¼
cup
tahini paste
-
1
tsp
dried oregano
-
1
tsp
garam masala
-
½
cup
pitted green olives
-
½
cup
pitted kalamata olives
-
1
fresh
tomato, diced
-
¼
cup
chopped fresh parsley
Instructions
- Heat ghee in a large skillet over medium heat.
- Add diced eggplant, salt, and pepper; cook until softened and golden, about 5 to 8 minutes.
- Remove eggplant and set aside, then add more ghee, onion, and garlic to the skillet; cook until fragrant.
- Add ground lamb and cook until browned, about 5 to 6 minutes.
- Stir in crushed tomatoes, tahini, garam masala, and oregano; mix well.
- Add reserved eggplant and olives; stir to combine and adjust seasoning.
- Simmer uncovered for a few minutes until heated through.
- Remove from heat and stir in fresh tomato and parsley.
- Serve hot, optionally over rice.
Nutrition Facts (estimated)
Servings
4
Calories
491
Total fat
31g
Total carbohydrates
30g
Total protein
29g
Sodium
1025mg
Cholesterol
77mg
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