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Lamb With Eggplant Puree Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Lamb leg||2 Pound, cubed|
|Onions||3 , finely grated|
|Kefalotiri/Parmesan cheese||2 Tablespoon, grated (Adjust Quantity As Needed)|
|Water||1 Cup (16 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Tomato paste||2 Teaspoon|
|Green pepper rings||4 , thinly sliced|
|Cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3897 Calories from Fat 1898
% Daily Value*
Total Fat 210 g323.7%
Saturated Fat 115.9 g579.4%
Trans Fat 0 g
Cholesterol 869.4 mg
Sodium 1773.8 mg73.9%
Total Carbohydrates 299 g99.8%
Dietary Fiber 39.9 g159.8%
Sugars 135.5 g
Protein 204 g408.4%
Vitamin A 82.2% Vitamin C 148%
Calcium 115.5% Iron 109%
*Based on a 2000 Calorie diet
Add tomato paste mixed with water and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1 1/2 to 2 hours or until meat is done and sauce is thick.
Prick eggplants and place whole, with skin on, in a hot oven or broiler.
Cook until tender.
Strip off charred skins and mash eggplant.
Add cream, milk, the 1/4 cup butter, and grated cheese.
Stir in bread crumbs and correct seasoning.
Mix well and heat, stirring constantly, until mixture becomes a thick puree.