Directions:
- Brown the lamb, onion and garlic in the oil, in a large skillet over medium-high heat. Once the meat is browned, add the salt, pepper, tomato sauce, red wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a little.
- Cut the eggplant into 1/2 inch slices. Lightly brown them in a separate skillet with just a touch of olive oil. Turn and brown the other sides. Do not overcook, just brown them.
- Place the eggplant slices on a baking sheet and spread some of the filling on each.
- Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.63 Kcal (1522 kJ) | ||
| Calories from fat | 271.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.12g | 46% | |
|---|---|---|---|
| Cholesterol | 55.18mg | 18% | |
| Sodium | 64.96mg | 3% | |
| Potassium | 311.01mg | 7% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 14.67g | 29% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 168.82 Kcal (707 kJ) | ||
| Calories from fat | 125.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.98g | 46% | |
|---|---|---|---|
| Cholesterol | 25.62mg | 18% | |
| Sodium | 30.16mg | 3% | |
| Potassium | 144.39mg | 7% | |
| Total Carbs | 4.15g | 3% | |
| Sugars | 1.93g | 17% | |
| Dietary Fiber | 1.58g | 14% | |
| Protein | 6.81g | 29% | |
| Vitamin C | 1.7mg | 6% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.3mg | 3% | |
* 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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