Directions:
- Heat a small amount of oil in a dutch oven.
- Brown eggplant cubes in small batches, adding more oil, only as needed.
- Drain eggplant on paper towels.
- Add lamb to pot and brown, remove to platter.
- Add onion, squash, and green pepper and saute until tender.
- Add garlic and saute until fragrant.
- Stir in tomatoes, curry, salt, thyme, basil, and reserved lamb and bring to a boil.
- Cover, reduce to low, and simmer 15 minutes.
- Add eggplant and rice and mix well.
- Cover and bake for 55-65 minutes, stirring once, until rice is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.96 Kcal (795 kJ) | ||
| Calories from fat | 35.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 6% | |
|---|---|---|---|
| Cholesterol | 49.14mg | 16% | |
| Sodium | 445.88mg | 19% | |
| Potassium | 473.49mg | 10% | |
| Total Carbs | 19.94g | 7% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 17.49g | 35% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 2.3mg | 13% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 93.14 Kcal (390 kJ) | ||
| Calories from fat | 17.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 6% | |
|---|---|---|---|
| Cholesterol | 24.09mg | 16% | |
| Sodium | 218.62mg | 19% | |
| Potassium | 232.15mg | 10% | |
| Total Carbs | 9.78g | 7% | |
| Sugars | 1.97g | 16% | |
| Dietary Fiber | 1.6g | 13% | |
| Protein | 8.57g | 35% | |
| Vitamin C | 9.2mg | 31% | |
| Iron | 1.1mg | 13% | |
| Calcium | 11.8mg | 2% | |
* 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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