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Ingredients
- 6 x Italian or possibly Japanese eggplants
- 1 c. Extra virgin olive oil
- 2 Tbsp. Unsalted butter
- 2 x Onions finely minced
- 1 lb Grnd lamb
- 3 x Tomatoes peeled, seeded,
- Â Â and minced
- 2 x Green bell peppers seeded, minced
- Â Â Salt to taste
- 1/2 c. Finely-minced fresh parsley
- 2 Tbsp. Fresh lemon juice
Directions
- Peel the eggplants lengthwise in 1/2-inch strips "zebra-style", leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep pan. In batches, fry eggplant till golden brown all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside.
- Heat the butter in the skillet, add in the onions and saute/fry till soft, 5 to 7 min. Add in the lamb and cook for 10 min. Add in the tomatoes, bell peppers and salt, and saute/fry till all the juices are absorbed, about 5 more min. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat.
- Preheat oven to 350 degrees.
- Stuff the eggplants tightly with the grnd lamb mix, enlarging the opening with your hand. Add in a little water to the baking dish, cover, and bake for 30 to 40 min, or possibly till eggplants are very tender.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1378g | |
| Recipe makes 4 servings | |
| Calories 1142 | |
| Calories from Fat 786 | 69% |
| Total Fat 88.57g | 111% |
| Saturated Fat 23.05g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 99mg | 4% |
| Potassium 2971mg | 85% |
| Total Carbs 69.56g | 19% |
| Dietary Fiber 38.3g | 128% |
| Sugars 29.24g | 19% |
| Protein 31.01g | 50% |
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