Lamb Chops with Stuffed Eggplants
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,142 cal. | (54 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 49 mg | (408 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 2,100 mg | (53 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 16.5 mg | (206 %) | ||
| Saturated fatty acids | 30.5 g | |||
| Uric acid | 899 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 11 g |
Preparation steps
Rinse and trim eggplants, halve lengthwise and scrape out pulp with a spoon, leaving about 1 cm (approximately 12 inch) shells. Season the insides of shells with salt and let stand for about 30 minutes. Rinse in cold water and pat dry.
Dice eggplant pulp into cubes. Clean mushrooms and cut into pieces. Peel onions and garlic. Cut garlic into slices and chop onions coarsely. Heat 2 tablespoons of oil in a pan and saute onions, garlic, eggplant cubes and mushrooms for 4-5 minutes. Remove from heat. Mash tomatoes with a fork and mix with vegetables. Season with salt and pepper and spread in eggplant halves.
Grill on a hot grill for about 25 minutes.
Rinse lamb and pat dry. Brush with remaining oil and season with salt and pepper. Grill for about 8-10 minutes, turning occasionally.
Arrange lamb chops with eggplant halves on plates. Sprinkle with parsley and serve.
