Lamb And Eggplant Casserole
|1kg Red Onions.(s)||
|Salt and Pepper (to taste)|
1lb lean lamb minced or chopped.
1 1/4 cups(7 1/2oz) rice.
2 medium eggplants (aubergines).
3 tbsp salad oil.
2 onions chopped.
1 1/2 tsp salt.
1 tsp pepper.
1 1/2 tsp cinnamon.
- Cook the rice in boiling slated water until tender, about 20 mins.
- Peel the eggplant and cut into 1/4'' slices. Brown the slice on both sides in half the oil, then set them aside. Add the remaining oil to the pan with the lamb, onion, salt and pepper, and cinnamon.
- Cook for 10 mins. stirring frequently. Lightly grease a large casserole and arrange the rice, lamb and eggplant in alternate layers until all is used, ending with a layer of rice on top.
- Cover and bake at 190C, gas 5 for 35 mins.