Directions:
- Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3055.08 Kcal (12791 kJ) | ||
| Calories from fat | 2136.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 237.35g | 365% | |
|---|---|---|---|
| Cholesterol | 538.61mg | 180% | |
| Sodium | 1026.76mg | 43% | |
| Potassium | 5262.6mg | 112% | |
| Total Carbs | 129.78g | 43% | |
| Sugars | 77.96g | 312% | |
| Dietary Fiber | 61.59g | 246% | |
| Protein | 113.52g | 227% | |
| Vitamin C | 52.5mg | 87% | |
| Iron | 8.7mg | 48% | |
| Calcium | 1635.9mg | 164% | |
| Amount Per 100 g | |||
| Calories | 118.55 Kcal (496 kJ) | ||
| Calories from fat | 82.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 365% | |
|---|---|---|---|
| Cholesterol | 20.9mg | 180% | |
| Sodium | 39.84mg | 43% | |
| Potassium | 204.21mg | 112% | |
| Total Carbs | 5.04g | 43% | |
| Sugars | 3.03g | 312% | |
| Dietary Fiber | 2.39g | 246% | |
| Protein | 4.4g | 227% | |
| Vitamin C | 2mg | 87% | |
| Iron | 0.3mg | 48% | |
| Calcium | 63.5mg | 164% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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