Greek Lamb Casserole

Directions

1. 1
   Heat the oil in a nonstick skillet over medium heat.
2. 2
   Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
3. 3
   Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
4. 4
   Add the cubed lamb and cook until longer pink, about 3 minutes.
5. 5
   Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
6. 6
   Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
7. 7
   While the lamb mixture is cooking, cook orzo according to package directions, drain.
8. 8
   Preheat oven to 350 degrees.
9. 9
   In a small bowl, combine the yogurt, flour and egg whites.
10. 10
    Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
11. 11
    Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
12. 12
    Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.