Mamas oh so savory lamb and eggplant casserole –Today, I’m excited to share a delightful recipe that brings together the flavors of lamb and eggplant in a rich casserole. This dish, known as Mama’s Oh-So-Savory Lamb and Eggplant Casserole, is sure to impress your family and friends at the dinner table. Let’s dive into this flavorful recipe that combines hearty ingredients for a truly comforting meal.
Mama’s Oh-So-Savory Lamb and Eggplant Casserole
Take a look at this inviting casserole—it’s as delicious as it looks!
Ingredients
- 1 pound of ground lamb
- 1 medium eggplant, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the ground lamb. Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the diced eggplant and cook for another 5 minutes until softened.
- Mix in the diced tomatoes and tomato paste, along with ground cumin, cinnamon, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Transfer the lamb and eggplant mixture to a greased casserole dish. Spread it evenly.
- Top with shredded mozzarella cheese.
- Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Once done, remove the casserole from the oven. Let it cool for a few minutes before serving.
- Garnish with fresh parsley for a pop of color and flavor.
This Mama’s Oh-So-Savory Lamb and Eggplant Casserole is not just a meal; it’s a hearty embodying of flavors that you will want to enjoy time and time again. Serve it with a side salad or some crusty bread for a complete family dinner!