Directions:
- Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
- Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
- Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
- Chop the eggplant flesh into 1/2 cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
- Preheat the oven to 400°F.
- Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
- Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
- Heat 2 tablespoons of oil in a large skillet over medium high heat.
- Add the lamb and cook, breaking up the pieces, until lightly browned-about 5 minutes.
- Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft-about five more minutes.
- Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
- Remove from the heat and stir in 1/2 cup of the ricotta.
- Season to taste and spoon into the 4 eggplant halves.
- Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
- Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
- Bake until the tops are very brown-25 to 35 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.54 Kcal (2468 kJ) | ||
| Calories from fat | 373.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.47g | 64% | |
|---|---|---|---|
| Cholesterol | 125.09mg | 42% | |
| Sodium | 268.26mg | 11% | |
| Potassium | 869.41mg | 18% | |
| Total Carbs | 23.86g | 8% | |
| Sugars | 13g | 52% | |
| Dietary Fiber | 8.44g | 34% | |
| Protein | 32.6g | 65% | |
| Vitamin C | 44.3mg | 74% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.8mg | 77% | |
| Calcium | 359.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 105.62 Kcal (442 kJ) | ||
| Calories from fat | 66.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 64% | |
|---|---|---|---|
| Cholesterol | 22.41mg | 42% | |
| Sodium | 48.06mg | 11% | |
| Potassium | 155.77mg | 18% | |
| Total Carbs | 4.27g | 8% | |
| Sugars | 2.33g | 52% | |
| Dietary Fiber | 1.51g | 34% | |
| Protein | 5.84g | 65% | |
| Vitamin C | 7.9mg | 74% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.5mg | 77% | |
| Calcium | 64.5mg | 36% | |
* 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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