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Recipe
Lamb
Allegra
Some traditional Turkish
flavors are found in this dish.
Servings: 3-4.
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
dill
1 lb. ground lamb
1/4 cup freshly grated
ginger
1 onion,
chopped
1/2 cup sliced, pitted
kalamata
olives
3 cloves garlic,
chopped
1 small eggplant, peeled,
thinly sliced and slices quartered
1 cup cooked rice
salt and freshly ground
pepper
to taste
1/2 cup plain yogurt
1 tsp. dried basil
1 cup crumbled feta
cheese |
Heat oven to 350°. In a bowl, combine tomato sauce, wine and
Worcestershire
sauce.
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
remaining
meat mixture over eggplant.
Add yogurt and feta
cheese to remaining tomato sauce mixture, stirring to combine. Spread
it
over meat mixture. Bake for 1 hour. Cut into servings with a
pancake turner.
Freeze each portion
wrapped in aluminum foil.
Reheat in a 350°
oven in same foil on a baking sheet for about 40 minutes.
From The
Cook-Ahead Cookbook by Cynthia MacGregor. Used by permission.
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The
Cook-Ahead Cookbook
by Cynthia MacGregor
When
the unforseen happens, or when life gets just too hectic to fix the
meal
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
Marsala,
that can be prepared ahead of time and frozen in single-serve packages
for microwaving or stovetop reheating.
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