Mama’s Oh-So-Savory Lamb and Eggplant Casserole
Lamb and eggplant are baked together in a casserole with tomatoes and spices. The eggplant is prepared by salting it to remove bitter liquid. The lamb is cooked separately before being added to the casserole.
The dish is then baked in the oven until hot and bubbly.
By Nadia Kovalenko
Posted October 22, 2026Share
Time
Calories
Servings
Difficulty
Description
Lamb and eggplant are baked together in a casserole with tomatoes and spices. The eggplant is prepared by salting it to remove bitter liquid. The lamb is cooked separately before being added to the casserole.
The dish is then baked in the oven until hot and bubbly.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 17
1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
0.5 teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
0.125 teaspoon dried mint
1 pinch salt and ground black pepper to taste
1.5 teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 (15 ounce) can tomato sauce
1 cup chicken broth
1 pound ground lamb
1 lemon, juiced, or to taste
Instructions
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1
Place eggplant into a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
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2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
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3
Combine cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well. Set seasoning aside.
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4
Stir eggplant cubes and garlic into vegetables in the skillet and cook for 5 minutes more. Add tomatoes and sprinkle with 1/2 of the lamb seasoning. Stir gently and cook for 5 minutes more.
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5
Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
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6
Pour 1/2 of the tomato sauce and chicken broth into the skillet and simmer for 10 minutes; add a little water if sauce starts to get dry. Transfer sauce to the prepared casserole dish.
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7
Return the skillet to the stove over medium-high heat and add remaining 1 tablespoon olive oil. Place ground lamb into the skillet and sprinkle with remaining seasoning mixture. Cook lamb in hot oil, stirring frequently, until evenly browned.
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8
Gently transfer lamb to the casserole dish, pushing it down into vegetable mixture so that it is at least partially submerged. Stir lemon juice into remaining tomato sauce and pour sauce over casserole.
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9
Bake uncovered in the preheated oven for 45 to 60 minutes, depending on how tender you like your vegetables.
Nutrition Facts
Servings 4
Amount Per Serving
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Calories 385 kcal
% Daily Value *
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Total Fat 23g
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Saturated Fat 8g
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Cholesterol 77mg
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Sodium 1471mg
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Total Carbohydrate 23g
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Dietary Fiber 8g
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Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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