Lamb-And-Eggplant Loaf

• 1 medium eggplant (about 1 pound)
• 1 cup chopped onion
• 2 large garlic cloves, 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
• Vegetable cooking spray

1. Preheat oven to 350u0b0. Pierce eggplant with a fork; place on a baking sheet, and bake at 350u0b0 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 saute 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 350u0b0 for 1 hour and 10 minutes or until meat loaf registers 160u0b0. 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.

eggplant, onion, garlic, feta cheese, bulgur, parsley, lemon juice, fresh mint, salt, ground coriander, ground cumin, pepper, egg whites, lean ground lamb, vegetable cooking spray

Taken from www.myrecipes.com/recipe/lamb-and-eggplant-loaf (may not work)