Directions:
- Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
- Cut lamb into 1-inch squares and saute in butter until brown on all sides.
- Place in a casserole.
- Fry onion in the skillet until golden brown.
- Add onion and eggplant, seasonings and consomme to the casserole.
- Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
- Pour over the contents of the casserole.
- Bake in a preheated 350F oven until lamb is tender, about 90 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.91 Kcal (2122 kJ) | ||
| Calories from fat | 279.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.03g | 48% | |
|---|---|---|---|
| Cholesterol | 100.32mg | 33% | |
| Sodium | 178.85mg | 7% | |
| Potassium | 404.65mg | 9% | |
| Total Carbs | 32.6g | 11% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 23.05g | 46% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 14% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 172.4 Kcal (722 kJ) | ||
| Calories from fat | 94.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 48% | |
|---|---|---|---|
| Cholesterol | 34.12mg | 33% | |
| Sodium | 60.83mg | 7% | |
| Potassium | 137.62mg | 9% | |
| Total Carbs | 11.09g | 11% | |
| Sugars | 1.34g | 16% | |
| Dietary Fiber | 1.05g | 12% | |
| Protein | 7.84g | 46% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 0.9mg | 14% | |
| Calcium | 13.7mg | 4% | |
* 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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