Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
1348
Calories
94g
Protein
74g
Fat
79g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
- 1/2 cup long-grain or jasmine rice
- 1/4 cup olive oil
- 3 tablespoons pine nuts
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups chicken stock or reduced-sodium chicken broth
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 3/4 pound ground lamb or beef chuck (not lean)
- 1 teaspoon ground allspice
- 1/2 lemon
- 3 tablespoons chopped flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes