156. Greek Lamb Stew in Baked Eggplant Boat

It’s National Gyro Day!

Sadly, I do not have a gyro to share with you, but I do have Greek Lamb.

In a boat.

That’s not too far off, right?

Whatever. Just roll with me.

So it would be remiss of me not to mention that I made this dinner in March of 2021.

Yes, I made this dinner seventeen months ago.

So I am very thankful that I took the time to take notes.

According to card No. 156, this dinner should take 2 hours.

Let’s see if I hit the mark!

Start 5pm: I made a vinaigrette and chopped the vegetables for the tossed salad.

5:23 I tackle the cutting and scooping of the eggplant.

5:30 I dice the eggplant meat, tomato, and black olives.

5:35 eggplant shells, seasoned with lemon and brushed with olive oil, go into the oven.

5:40 I saute the lamb cubes.

5:55 I add the veg to the lamb.

It’s here in my notes that I wrote SMELLS LIKE GYRO!!!!! This confirms my decision to share these greek lamb eggplant things on this day of days. Now back to the cooking….

6:05 eggplant is finished baking. Adding cornstarch to thicken the meat mixture. Pilaf (Rice-a-Roni) onto the stove top.

6:10 cooking! 25 minutes for pilaf. Stew on low.

6:25 filling eggplant shells with the lamb stew.

6:30 cheese-topped eggplant boats back into the oven

6:35 pilaf is done and resting

PLATING!

6:45 Dinner is Served!

Well, look at that!

Did I somehow get this dinner to come in under time, get the plating on point, AND be good?***

Totes.

I totally did.

You go, me!

 

***at least I remember it being good. This was seventeen months ago; I can’t tell you want I did over the weekend.