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|Onions||1⁄2 Pound, finely chopped (225 Gram)|
|Mushrooms||1⁄2 Pound, finely chopped (225 Gram)|
|Tomatoes||1⁄2 Pound, peeled, seeded and chopped (225 Gram)|
|Garlic||1 Clove (5 gm)|
|Oil||30 Milliliter (2 Tablespoon)|
|Butter||1 Ounce (25 Gram)|
|Rich beef stock||1⁄4 Pint (150 Milliliter)|
|Minced beef/450g (1 lb) cooked lamb, diced||1 Pound (450 Gram)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Grated cheese||4 Ounce (100 Gram)|
Calories 1632 Calories from Fat 1340
% Daily Value*
Total Fat 151 g233%
Saturated Fat 30.7 g153.3%
Trans Fat 0.9 g
Cholesterol 110.5 mg
Sodium 685.2 mg28.6%
Total Carbohydrates 37 g12.4%
Dietary Fiber 14.3 g57.4%
Sugars 13.5 g
Protein 41 g81.7%
Vitamin A 17.4% Vitamin C 34.5%
Calcium 38.7% Iron 24.2%
*Based on a 2000 Calorie diet
Saute onions, mushrooms, tomatoes and pressed garlic in the oil and butter for three to four minutes.
Add the stock, meat and parsley and cook until the meat is tender.
Slice the aubergines lengthwise into thin slices, dust them with flour and fry them quickly on both sides in very hot oil, drain the slices on absorbent paper.
Line an ovenproof dish with two-thirds of the aubergines, pour in the meat mixture and cover the top with the remainder of the slices.
Cover the top with cheese and bake on the third shelf for thirty-five minutes until the top is nicely brown.