Middle Eastern Eggplant
|Lean ground lamb||1⁄4 Pound|
|Chopped canned pimento||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Soda crackers||3 , crumbled|
|Pine nuts||1⁄8 Cup (2 tbs)|
|Freshly ground pepper||1 Pinch|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the eggplant in half.
Carefully remove the pulp and chop it fine.
Set the skins aside.
Heat the butter in a frying pan, add the chopped onion, and cook to a light golden brown.
Add the ground lamb, finely chopped eggplant, and crushed garlic and cook until the eggplant is slightly transparent.
Remove from heat and add pimento, cracker crumbs, pine nuts, salt, and pepper.
Fill the reserved eggplant skins with this mixture and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 40 minutes.
Serving size: Complete recipe
Calories 981 Calories from Fat 588
% Daily Value*
Total Fat 66 g102.2%
Saturated Fat 28 g140%
Trans Fat 0 g
Cholesterol 147.3 mg49.1%
Sodium 896.5 mg37.4%
Total Carbohydrates 71 g23.8%
Dietary Fiber 18.1 g72.5%
Sugars 15.2 g
Protein 30 g60.7%
Vitamin A 25.6% Vitamin C 50.9%
Calcium 10.1% Iron 41.4%
*Based on a 2000 Calorie diet