Directions:
- Pre-heat oven to 200c.
- Toss together the garlic, cumin, lamb, salt and pepper in a baking dish, then set aside for 10 minutes.
- Add the eggplant, rosemary and olive oil and cook for 30 minutes, stirring occasionally until golden brown.
- Add the cooked mixture to the dressing and allow to rest for 5 minutes before serving with a salad of tomatoes and bitter lettuce leaves, and warmed crusty bread.
- DRESSING: Combine all ingredients, seasoning to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.34 Kcal (2170 kJ) | ||
| Calories from fat | 350.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.94g | 60% | |
|---|---|---|---|
| Cholesterol | 82.5mg | 28% | |
| Sodium | 94.78mg | 4% | |
| Potassium | 951.2mg | 20% | |
| Total Carbs | 19.78g | 7% | |
| Sugars | 10.56g | 42% | |
| Dietary Fiber | 8.35g | 33% | |
| Protein | 24.25g | 49% | |
| Vitamin C | 16.4mg | 27% | |
| Iron | 3.2mg | 18% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 123.01 Kcal (515 kJ) | ||
| Calories from fat | 83.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 60% | |
|---|---|---|---|
| Cholesterol | 19.58mg | 28% | |
| Sodium | 22.49mg | 4% | |
| Potassium | 225.74mg | 20% | |
| Total Carbs | 4.69g | 7% | |
| Sugars | 2.51g | 42% | |
| Dietary Fiber | 1.98g | 33% | |
| Protein | 5.76g | 49% | |
| Vitamin C | 3.9mg | 27% | |
| Iron | 0.8mg | 18% | |
| Calcium | 14.1mg | 6% | |
* 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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