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Ingredients
Eggplants Stuffed with Rice and Lamb
- Ingredients
- 2 Eggplant
- 350 grams lamb
- 3 Tbsps olive oil
- 1 onion
- 4 garlic cloves
- 100 grams cooked Rice
- 1 tsp thyme
- 3 Beefsteak tomato
- ½ bunch scallions
- 250 grams Feta
- 2 Tbsps Caper
- ¼ l Beef broth (from a jar)
- salt (and pepper)
Rinse and dry eggplants, halve lengthwise and scrape out seeds with a spoon. Chop pulp. Rinse lamb, pat dry and finely chop. Heat oil in a pan and brown meat on all sides. Peel onion and chop finely, add to meat. Peel garlic and squeeze through a garlic press into meat pan.
Season rice with salt, pepper and thyme and add to meat. Blanch tomatoes in hot water, rinse in cold water and peel. Chop 2/3 of tomatoes coarsely and combine with rice and lamb mixture. Chop the rest of tomatoes finely. Rinse and dry scallions. Cut green parts into larger rings, cut the rest into thin rings.
Stuff eggplant halves with lamb and rice mixture. Dice cheese finely and sprinkle on stuffed eggplants. Place eggplants into a baking dish. Combine remaining tomatoes with capers and broth, arrange around eggplants. Bake eggplants in preheated oven at 250°C (approximately 475°F) for 30 minutes. Reduce heat to 200°C (approximately 400°F) and bake for further 20 minutes. Remove from oven, sprinkle with scallions and serve.
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 36.96 g | (38 %) | ||
| Fat | 35.05 g | (30 %) | ||
| Carbohydrates | 36.22 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |