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Lamb With Eggplant Recipe
|Onion||1 Large, thinly sliced|
|Ground lamb||1 1⁄2 Pound|
|Eggplant||1 Medium, peeled and cut in 1/2 inch cubes|
|Tomatoes||3 Large, peeled and chopped|
|Garlic||2 Clove (10 gm), chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Potato flour||1 Teaspoon|
Serving size: Complete recipe
Calories 2788 Calories from Fat 1883
% Daily Value*
Total Fat 210 g323.3%
Saturated Fat 100.6 g502.9%
Trans Fat 0 g
Cholesterol 625.7 mg
Sodium 861.6 mg35.9%
Total Carbohydrates 81 g27.1%
Dietary Fiber 24.3 g97.2%
Sugars 37.3 g
Protein 126 g252.1%
Vitamin A 123% Vitamin C 172.4%
Calcium 31.4% Iron 78.3%
*Based on a 2000 Calorie diet
Add remaining 1 tablespoon butter and the lamb.
Cook until pink color disappears, stirring to break up meat.
Add remaining ingredients except potato flour.
Cover, then cook over medium heat, stirring occasionally, 15 to 20 minutes or until eggplant is done.
Combine potato flour and 1 tablespoon water; add to skillet.
Heat, stirring, until liquid thickens Slightly.