Beef / Pork

Lamb and Eggplant Loaf is for Dinner.

Lamb and Eggplant Loaf takes 15 minutes to prepare.

Lamb and Eggplant Loaf takes 45 minutes to cook.

Lamb and Eggplant Loaf makes 6 servings.

The ingredients for Lamb and Eggplant Loaf are:

1 medium eggplant (about 1 pound)
1 cup chopped onion
2 large garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup uncooked bulgur
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons minced fresh mint
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 egg whites
1 pound lean ground lamb
Vegetable cooking spray

Here is how you make Lamb and Eggplant Loaf:

Preheat oven to 350°. Pierce eggplant with a fork; place on a baking sheet, and bake at 350° for 45 minutes or until tender. Let cool; peel and finely chop.Place a small nonstick skillet over medium-high heat until hot. Add onion and garlic, and sauté 3 minutes or until tender.Combine eggplant, onion mixture, cheese, and next 9 ingredients (cheese through egg whites) in a large bowl; stir well. Crumble lamb over eggplant mixture, and stir just until ingredients are blended.Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.Remove meat loaf from pan; cut loaf into 12 slicesSandwich suggestion: Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.Number of Servings: 6Recipe submitted by SparkPeople user CELTIC_WITCH.

The nutritional information for Lamb and Eggplant Loaf is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 296.3

• Total Fat: 20.0 g
• Cholesterol: 63.6 mg
• Sodium: 351.6 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 2.7 g
• Protein: 16.6 g