Today: Meat Loaf -- Lamb-And-Eggplant Loaf

Recipes on this page were developed or tested by The Cooking Light Magazine test kitchen.

Lamb-and-Eggplant Loaf

6 servings

1 medium eggplant (about 1 pound)

Vegetable cooking spray

1 cup chopped onion

2 large cloves garlic, minced

1/2 cup (2 ounces) 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 pound lean ground lamb

1. Pierce eggplant with a fork; place on a baking sheet and bake in a preheated 350-degree oven for 45 minutes or until tender. Let cool; peel and finely chop.

2. Coat a small nonstick skillet with cooking spray and set over medium-high heat until hot. Add onion and garlic, and saute 3 minutes or until tender.

3. Combine eggplant, onion mixture, cheese, bulgur, parsley, lemon juice, mint, salt, coriander, cumin, pepper and 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-by-4-inch loaf pan coated with cooking spray. Bake in a preheated 350-degree oven for 1 hour and 10 minutes or until meat loaf registers 160 degrees. Let meat loaf stand in pan 10 minutes.

5. Remove meat loaf from pan; cut loaf into 12 slices.

Sandwich suggestion: Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.

Data per serving (30 percent calories from fat) Calories 208 Protein 21g Fat 7g Carbohydrates 16g Sodium 376mg Saturated fat 3g Monounsaturated fat 2g Polyunsaturated fat 1g Cholesterol 58mg