YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Spiced Ground Lamb Casserole
Savor the rich flavors of spiced ground lamb layered between tender eggplant slices and a vibrant tomato sauce, finished with a protein boost from lightly baked eggs. This hearty casserole delivers a delightful balance of robust spices, savory meat, and melted, comforting eggs to create an unforgettable meal experience.
INGREDIENTS
4 oz Ground Lamb
1 medium Eggplant
1/2 cup Tomato Sauce
1/4 medium Onion
2 Large Eggs
2 cloves Garlic
1 tsp Spices (Cumin, Paprika, Salt, Pepper)
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch thick rounds. Lay them on a baking sheet, drizzle lightly with a bit of olive oil if desired, and roast for about 15 minutes until they start to soften.
While the eggplant is roasting, heat a skillet over medium heat. Add the ground lamb and cook until it begins to brown. Finely dice the onion and garlic and add them to the skillet. Cook until the onion is translucent and the garlic is fragrant.
Stir in the tomato sauce and spices (cumin, paprika, salt, and pepper) into the lamb mixture. Allow the mixture to simmer for 5 minutes to meld the flavors.
In a casserole dish, layer the roasted eggplant slices on the bottom. Spread half of the lamb and tomato sauce mixture over the eggplant. Create another layer of eggplant slices and top with the remaining lamb mixture.
Crack the eggs on top of the layers, spacing them out evenly.
Bake the entire casserole in the preheated oven for an additional 15-20 minutes, or until the eggs are set to your liking.
Remove from the oven and let it cool slightly before serving.