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Lamb With Eggplant

fast.cook's picture
  Onion 1 Large, thinly sliced
  Butter 4 Tablespoon
  Ground lamb 1 1⁄2 Pound
  Eggplant 1 Medium, peeled and cut in 1/2 inch cubes
  Tomatoes 3 Large, peeled and chopped
  Garlic 2 Clove (10 gm), chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Potato flour 1 Teaspoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Main Dish

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Nutrition Rank

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 mg208.6%

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

Lamb With Eggplant Recipe