Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
855
Calories
53g
Protein
62g
Fat
22g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 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
- =
- 16 oz black eggplants, peeled, cubed
- 20 oz lamb stew meat, cubed
- 1 cup finely chopped onion
- 1 tbsp salt
- a dash of ground black pepper and allspice
- vegetable oil
- 1 tbsp butter or shortening
- =
Directions
1
Sprinkle salt on eggplant cubes.
2
Place aside for 1 hour.
3
Fry eggplant cubes in hot oil.
4
Remove and drain on absorbent paper.
5
Fry chopped onion for 2 minutes then sauté meat with 2 tbsp of butter.
6
Cover with water, add salt and spices, and cook on high heat.
7
Bring to a boil.
8
Cover pot and cook on medium heat for 2 hours.
9
Add fried eggplants to meat and stock.
10
Cover pot and cook for 10 minutes.
11
Serve eggplant stew with lemon wedges and eggplant dip.
Recipe sourced from
fandom