Eggplant Casserole with Lamb and Goat Cheese
recipe

A delicious eggplant casserole featuring the rich flavors of lamb and the creaminess of goat cheese, seasoned with fresh herbs. Perfect for a weekend meal or a special occasion.
Preparation Time: Over 60 min
Serving Size: 4-6 servings

Ingredients:

- 2 eggplants
- 500 g ground lamb
- 200 g goat cheese
- 1 onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 400 g crushed tomatoes
- 1 dl fresh parsley (chopped)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplants and sprinkle salt on them. Let them rest for 15 minutes to draw out excess moisture.
3. Peel and chop the onion and garlic. Heat the olive oil in a pan and sauté the onion and garlic for about 5 minutes.
4. Add the ground lamb to the pan and cook until the meat is browned and cooked through. Season with salt, black pepper, oregano, and thyme.
5. Stir in the crushed tomatoes and fresh parsley. Let it simmer on low heat for about 10 minutes.
6. Rinse the eggplant slices under cold water and dry them. Sauté the slices in a hot pan on both sides until softened and nicely colored.
7. Grease a baking dish and layer the eggplant slices and the meat-tomato mixture alternately in the dish. Add a layer of goat cheese between each layer.
8. Repeat the layering until all ingredients are used, finishing with a layer of goat cheese on top.
9. Bake in the oven for about 30-40 minutes, until the top is beautifully golden brown.
10. Allow the casserole to rest for a few minutes before serving.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 15 g
- Fat: 30 g
- Fiber: 5 g

Reviews: 4.53 (2002 reviews) ★★★★★ share