Photo: Kevin McCutcheon
Eggplant and Lamb Stew
12 ingredients
15 min + 2 hr
6 servings
openrecipes
"The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice."
Estimated Nutrition (whole recipe, rough)
543
Calories
30g
Protein
34g
Fat
33g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 1 1/2 pounds lamb shoulder
- 2 large eggplants, peeled and chopped
- 2 large tomatoes, chopped
- 2 large onions, chopped
- 2 green bell peppers, chopped
- 10 cloves garlic, chopped
- 1 tablespoon tomato paste
- 1/2 cup water
- 1 teaspoon allspice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes