Greek-Style Baked Lamb and Eggplant
Few cooking traditions embrace lamb as much as Greek. Fresh herbs, tomatoes, and plentiful garlic make this lovely baked entrée taste uniquely Mediterranean. This dish is similar to moussaka, but with orzo pasta instead of rice.
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- 1 lb lean minced lamb
- 1 onion finely chopped
- 3 garlic cloves crushed
- 1 eggplant cut into 1/2-inch cubes
- 1 cup vegetable stock
- 2 cans diced tomatoes (14 1/2 ounces)
- 1⁄4 cup fresh mint chopped
- 1⁄4 cup fresh dill chopped, (optional)
- Salt and freshly ground black pepper
- 10 oz orzo pasta
- 1 1⁄4 cup plain low-fat yogurt
- 1 large egg
- Brown the lamb in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring often, until the onion is soft. Add the eggplant and stock and cook, stirring, for 5 minutes, until the eggplant is tender.
- Stir in the tomatoes and half of the herbs. Season with salt and pepper and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until the lamb is tender.
- Preheat the oven to 350°F. Meanwhile, cook the orzo according to package directions, until al dente. Drain.
- Beat together the yogurt and egg in a small bowl.
- Stir the drained pasta into the lamb mixture and spoon into a large (7x11-inch) baking dish. Spread the yogurt mixture over the top and bake for about 20 minutes until piping hot. Sprinkle with the remaining mint and dill just before serving.