Lamb With Eggplant Recipe

Summary

CuisineCourse
Interest Group

Ingredients

 Onion1 Large, thinly sliced
 Butter4 Tablespoon
 Ground lamb1 1⁄2 Pound
 Eggplant1 Medium, peeled and cut in 1/2 inch cubes
 Tomatoes3 Large, peeled and chopped
 Garlic2 Clove (10 gm), chopped
 Dry white wine1⁄2 Cup (8 tbs)
 Potato flour1 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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

Directions

In a 10-inch heavy skillet, saute onion in 3 tablespoons butter; push to one side.
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.
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