GREEK LAMB CASSEROLE

Steps:

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