YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Spiced Ground Lamb Casserole
Savor the warmth of spiced ground lamb nestled between tender layers of roasted eggplant and rich, tangy tomato sauce. This casserole is both comforting and vibrant, featuring aromatic garlic, onions, and a blend of cumin, coriander, and paprika that harmonize beautifully with fresh parsley. A hearty dish perfect for dinner that brings together a balanced mix of protein, vegetables, and flavor.
INGREDIENTS
6 oz Ground Lamb
1 medium Eggplant
1/2 cup Tomato Sauce
1 small Onion
2 Garlic Cloves
1/2 tbsp Olive Oil
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Smoked Paprika
2 tbsp Fresh Parsley
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch rounds and lay them on a baking sheet. Lightly brush with half the olive oil and season with a pinch of salt and pepper. Roast for about 15 minutes until they begin to soften.
Meanwhile, finely chop the onion and garlic. In a skillet over medium heat, add the remaining olive oil and sauté the onion until translucent. Add garlic and cook for an additional minute.
Add the ground lamb to the skillet along with ground cumin, ground coriander, and smoked paprika. Cook until the lamb is browned and fully cooked, breaking it up as it cooks.
Stir in the tomato sauce and let the mixture simmer for 5 minutes to meld the flavors.
In a casserole dish, layer the roasted eggplant slices on the bottom. Spoon over the spiced lamb mixture evenly, then top with any remaining tomato sauce.
Bake the layered casserole in the preheated oven for 10 minutes to combine the flavors.
Garnish with freshly chopped parsley before serving.