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Lamb With Eggplant Puree

Greek.Cookery's picture
  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
  Eggplants 2 Large
  Tomato paste 2 Teaspoon
  Green pepper rings 4 , thinly sliced
  Cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

Melt the 1/2 cup butter in casserole, add meat and onions, and brown well over moderate heat.
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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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 mg289.8%

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

Lamb With Eggplant Puree Recipe