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Avg. rating 4 from 4 votes.
# of Servings: 12
Recipe Created By: Tracy
1 Tbsp minced garlic
1/2 white onion chopped
3 Tbsp olive oil
1 lb ground lamb
1/4 tsp dried tarragon
1/4 tsp smoked paprika
1 tsp ground cinnamon
1 28oz can peeled crushed tomatoes
1 cup dry red wine
1 Tbsp fresh rosemary - finely chopped
1 Tbsp fresh oregano - finely chopped
1 Tbsp fresh chives - finely chopped
2 large eggs
1 large eggplant
2 lbs red potatoes
1/2 box Imagine Creamy Potato Leek Soup
Slice eggplant lengthwise, place on paper towels, and salt to remove moisture.
Saute garlic and onion in olive oil until onion just begins to soften.
Add ground lamb and brown until almost done.
Add tarragon, smoked paprika and cinnamon
Add crushed tomatoes and red wine, simmer, remove from heat.
While cooking lamb, quarter and boil red potatoes for 20 or until soft, remove from heat.
While lamb sauce is simmering, pan fry eggplant with olive oil and set aside.
Whisk in two eggs to meat sauce completely.
Ladle one layer meat sauce, then add eggplant slices and continue until last later is meat sauce.
Whip potatoes with boxed soup until even throughout. Add potatoes gently to the top of meat/eggplant layers. Bake at 375° for 40 min.
Be sure to check the label of the Imagine Creamy Potato Leek Soup to make sure it is safe for you.
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There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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