Eggplant Stuffed With Lamb Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 350.
Slice the eggplants in half lengthwise.
Remove the pulp from the eggplants, leaving a 1 inch thick shell.
In a large, heavy skillet heat 1 TBS olive oil over medium heat.
Add the onion and garlic and saute until soft.
Add the eggplant pulp.
Stir in the tomato sauce and red wine and continue cooking for 10 minutes.
Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.
Arrange the empty eggplant shells in a buttered 9 x13 baking dish and brush the shells with remaining olive oil.
Add 1/4 boiling water to the bottom of the baking dish.
Cover the dish with either aluminum foil or a tight fitting top.
Bake for 30 minutes.
Remove top and fill eggplant shells with mixture.
Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	659.61 Kcal (2762 kJ)
Calories from fat	330.82 Kcal
		% Daily Value*
Total Fat	36.76g	57%
Cholesterol	150.77mg	50%
Sodium	700.66mg	29%
Potassium	1290.38mg	27%
Total Carbs	37.77g	13%
Sugars	13.18g	53%
Dietary Fiber	8.64g	35%
Protein	43.55g	87%
Vitamin C	16.9mg	28%
Iron	3.4mg	19%
Calcium	285.8mg	29%

Amount Per 100 g
Calories	124.42 Kcal (521 kJ)
Calories from fat	62.4 Kcal
		% Daily Value*
Total Fat	6.93g	57%
Cholesterol	28.44mg	50%
Sodium	132.17mg	29%
Potassium	243.41mg	27%
Total Carbs	7.12g	13%
Sugars	2.49g	53%
Dietary Fiber	1.63g	35%
Protein	8.21g	87%
Vitamin C	3.2mg	28%
Iron	0.6mg	19%
Calcium	53.9mg	29%

* 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.

Tastes

salty
savory
bitter
sweet

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