Eggplant Filled with Lamb Shoulder
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(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
654
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 430 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Eggplant
- 4 Tomatoes
- 3.333 cups Lamb shoulder (diced)
- 3 Tbsps Pine nuts
- 2 cloves garlic cloves (chopped)
- 0.333 cup olive oil
- 1 Tbsp chopped Basil
- salt
- peppers
Preparation steps
1.
Rinse the tomatoes, remove the stalks and plunge into boiling water. When the skin starts to peel, drain and rinse in cold water. Peel, remove seeds and crush.
2.
Cut the aubergines at a third of the length. Keep the top and carefully clean out the body. Chop the pulp.
3.
Heat 50 ml of olive oil in a skillet. Add the lamb cubes and aubergine pulp. Cook for 5 minutes, stirring all the while. Then add the crushed tomatoes, basil and pine nuts.
4.
Pre-heat the oven at 200°C | 400F | gas 6.
5.
Put the aubergine shells on an oven tray covered with aluminium. Drizzle with a touch of olive oil and season.
6.
Fill the aubergine shells with the stuffing and put on the top. Put in the oven and cook for 45 minutes. Serve hot.
