Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 2+1/2 lbs. (1 kg) eggplant
- 1/2 to 3/4 cup oil
- 1 medium onion, sliced
- 1 lb. (500 g) ground lamb or lean beef
- 2 cloves garlic, finely chopped
- 1/8 teaspoon each: cayenne, nutmeg, and cinnamon
- 1 teaspoon salt
- 3/4 cup uncooked rice
- 1/2 cup sliced, toasted almonds or cashews
- 1/3 cup seedless raisins
- 1 + 1/3 cup beef bouillon
Directions
Pare eggplants; cut lengthwise into 1/4" thick slices.
Heat 1 tablespoon of the oil in skillet over medium heat.
Cook eggplant slices in oil, a few at a time, until golden, about 30 seconds on each side.
Add remaining oil as needed to keep eggplant from sticking.
Drain thoroughly on paper towels.
Cook onion in 1 tablespoon oil until tender.
Set aside.
Mix lamb (or beef) with garlic and spices.
Spread rice in lightly oiled shallow 9" x 13" baking dish.
Layer 1/3 each of the eggplant slices, lamb mixture, almonds, raisins, and onions over rice.
Repeat layers twice, ending with onion.
Heat oven to 350°F (180°C).
Pour beef bouillon over mixture and cover with foil.
Bake until mixture bubbles and rice is tender, 35-45 minutes.
Category:New Guinean Recipes
Category:New Guinean Meat Dishes