Recipe Corner: Rice, Eggplant and Lamb



1 cup white rice (long-grain, basmati or jasmine)

1 medium eggplant, cut in 1″ cubes

1 large onion, chopped

3-4 tablespoons olive oil

2-3 large cloves garlic, minced

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1 medium green or red bell pepper, seeded, chopped

1 pound lean ground lamb

1 cup canned garbanzo beans, washed and drained

2 1/2 cups low sodium chicken broth or vegetable broth

1/2 cup tomato sauce

1/4 cup tomato paste

1/4 cup parsley, chopped

1 tablespoon each lemon juice and chopped fresh mint leaves

3/4 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon each black pepper and allspice

Paprika, Aleppo pepper or cayenne pepper to taste

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Armenian or Greek yogurt and sliced red onions and cucumbers as garnish



Pre-heat oven to 350 degrees.

Combine the ricotta, mozzarella, and Parmesan cheese in a bowl and mix.  Set aside.

In a large pot, sauté the onions, garlic and bell pepper in olive oil until the onions are tender.  Add the eggplant, lamb and garbanzo beans, toss, and cook until lamb is lightly browned.

Add the broth, tomato sauce, tomato paste, parsley, lemon juice, chopped mint, and spices, bring to a low boil, and cook for 10-12 minutes on medium heat until bubbly.

Pour into a prepared casserole dish, and top with the cheese mixture.  Bake for one hour or until lamb and rice are tender.   Remove from oven and let set 10 minutes before serving.

Serve with yogurt and sliced red onions and cucumbers on the side.

Serves 6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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