Ingredients
-
2 teaspoons olive oil
-
1 onion, finely chopped
-
3 garlic cloves, minced
-
3/4 cup water
-
10 ounces lamb shoulder, well-trimmed, diced
-
28 ounces canned crushed tomatoes
-
3/4 cup of fresh mint, chopped
-
3/4 cup fresh dill, chopped
-
3/4 teaspoon salt
-
12 ounces orzo pasta
-
1 cup plain low-fat yogurt
-
1/4 cup all-purpose flour
-
2 large egg whites
-
8 ounces eggplants, peeled and cut into 1/2 inch chunks
Instructions
- Heat the oil in a nonstick skillet over medium heat.
- Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
- Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
- Add the cubed lamb and cook until longer pink, about 3 minutes.
- Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
- Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
- While the lamb mixture is cooking, cook orzo according to package directions, drain.
- Preheat oven to 350 degrees.
- In a small bowl, combine the yogurt, flour and egg whites.
- Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
- Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
- Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.