Directions:
- Heat 1 tablespoon of the oil in a pan and cook the onion until soft. Remove from pan.
- Heat the remaining oil and cook meat and spices until well browned-breaking the lumps up with a wooden spoon. This will take about 10 minutes.
- Remove from the heat and stir in the herbs, pine nuts, currants, lemon juice and onion, keep warm.
- Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices-you will need 12 slices in total.
- Brush the slices with oil and season with salt and pepper. Chargrill on both sides.
- Place a slice of eggplant on each plate and top with some of the lamb mixture, then a second eggplant slice. Repeat teo make a second layer.
- Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 739.68 Kcal (3097 kJ) | ||
| Calories from fat | 524.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.28g | 90% | |
|---|---|---|---|
| Cholesterol | 113.5mg | 38% | |
| Sodium | 366.59mg | 15% | |
| Potassium | 1152.78mg | 25% | |
| Total Carbs | 24.73g | 8% | |
| Sugars | 13.03g | 52% | |
| Dietary Fiber | 10.75g | 43% | |
| Protein | 31.17g | 62% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 93.9mg | 522% | |
| Calcium | 227mg | 23% | |
| Amount Per 100 g | |||
| Calories | 156.79 Kcal (656 kJ) | ||
| Calories from fat | 111.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 90% | |
|---|---|---|---|
| Cholesterol | 24.06mg | 38% | |
| Sodium | 77.71mg | 15% | |
| Potassium | 244.36mg | 25% | |
| Total Carbs | 5.24g | 8% | |
| Sugars | 2.76g | 52% | |
| Dietary Fiber | 2.28g | 43% | |
| Protein | 6.61g | 62% | |
| Vitamin C | 4.2mg | 33% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 19.9mg | 522% | |
| Calcium | 48.1mg | 23% | |
* 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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