Lamb-and-Eggplant Loaf

Ingredients

• 0.3 cup bulgur uncooked
• 2  egg whites 
• 1 pound eggplant 
• 2 ounces feta cheese crumbled
• 2 teaspoons mint leaves fresh minced
• 2 tablespoons parsley fresh minced
• 2 large garlic cloves minced
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 1 pound lamb lean
• 2 tablespoons juice of lemon 
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• loaf pan

Directions

1. Preheat oven to 35
2. Pierce eggplant with a fork; place on a baking sheet, and bake at 350 for 45 minutes or until tender.
3. Let cool; peel and finely chop.
4. Place a small nonstick skillet over medium-high heat until hot.
5. Add onion and garlic, and saut 3 minutes or until tender.
6. 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.
7. Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray.
8. Bake at 350 for 1 hour and 10 minutes or until meat loaf registers 16
9. Let meat loaf stand in pan 10 minutes.
10. Remove meat loaf from pan; cut loaf into 12 slices.
11. Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.