Some traditional Turkish
flavors are found in this dish.
|1 can (16 oz.) tomato sauce
1 tsp. dried oregano
1/2 cup red wine
1 tsp. dried rosemary
1 tbs. Worcestershire sauce
1/4 cup chopped fresh
1 lb. ground lamb
1/4 cup freshly grated
1/2 cup sliced, pitted
3 cloves garlic,
1 small eggplant, peeled,
thinly sliced and slices quartered
1 cup cooked rice
salt and freshly ground
1/2 cup plain yogurt
1 tsp. dried basil
1 cup crumbled feta
Heat oven to 350°. In a bowl, combine tomato sauce, wine and
Place lamb, onion,
garlic, rice, seasonings and olives in a 9-x-13-inch
baking pan. Add 1/2 of the tomato sauce mixture
and knead together thoroughly with your hands.
Press 1/2 of the
meat mixture evenly into pan. Layer eggplant evenly over meat. Press
meat mixture over eggplant.
Add yogurt and feta
cheese to remaining tomato sauce mixture, stirring to combine. Spread
over meat mixture. Bake for 1 hour. Cut into servings with a
Freeze each portion
wrapped in aluminum foil.
Reheat in a 350°
oven in same foil on a baking sheet for about 40 minutes.
Cook-Ahead Cookbook by Cynthia MacGregor. Used by permission.
by Cynthia MacGregor
the unforseen happens, or when life gets just too hectic to fix the
you had planned, it's good to have a fall-back entree in the freezer.This
little cookbook offers 120 meals, from Sweet 'n Hot Chicken to Veal
that can be prepared ahead of time and frozen in single-serve packages
for microwaving or stovetop reheating.