Lamb-and-eggplant (aubergine) Loaf

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 medium eggplant (about 1 pound)
• 1 cup chopped onion
• 2 large garlic cloves, minced
• 1/2 cup crumbled feta cheese
• 1/3 cup uncooked bulgur
• 2 tablespoons minced fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons minced fresh mint
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 egg whites
• 1 lb lean ground lamb
• vegetable oil cooking spray

Recipe

• 1 preheat oven to 350°. pierce eggplant with a fork; place on a baking sheet, and bake at 350° for 45 minutes or until tender. let cool; peel and finely chop.
• 2 place a small nonstick skillet over medium-high heat until hot. add onion and garlic, and sauté 3 minutes or until tender.
• 3 combine eggplant, onion mixture, cheese, and next 9 ingredients (cheese through egg whites) in a large bowl; stir well. crumble lamb over eggplant mixture, and stir just until ingredients are blended.
• 4 pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. bake at 350° for 1 hour and 10 minutes or until meat loaf registers 160°. let meat loaf stand in pan 10 minutes.
• 5 remove meat loaf from pan; cut loaf into 12 slices.
• 6 sandwich suggestion: serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.
• 7 yield: 6 servings (serving size: 2 slices).