Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pine Nut | 1 oz (28g) | 191 |
| 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 800 g eggplant
- ¼ pine nuts
- 1 onion chopped
- 350 g minced lamb or beef
- ¼ tsp seven spices
- 2 tbsp tomato purée
- 2 400g cans of crushed tomatoes
- 1 tbsp lemon juice
- salt and pepper
- 2 tbsp oil
- extra oil for frying
Directions
Heat the two table spoons of oil in a pan.
Fry the onion, till soft, add the nuts, fry till browned, add the minced meat, spices and a pinch of salt.
Fry till the meat is well cooked.
Deep-fry the aubergine till browned.
Remove and put on kitchen paper, or brush with oil and grill on both sides.
Arrange the aubergine in an oven tray.
Spread the meat mixture over, pressing it with the back of a spoon.
Pour the crushed tomato, mixed with tomato puree, lemon juice salt and pepper over the aubergine.
Cook in a hot oven for 45 minutes or till the sauce is thickened.
Category:Cathy's Recipes
Category:Lebanese Meat Dishes
Category:Eggplant Recipes
Category:Ground lamb Recipes
Category:Ground beef Recipes
Category:Pine nut Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Lemon juice Recipes