Try this Lamb And Eggplant Casserole recipe, or contribute your own.
Suggest a better descriptionSprinkle eggplant slices on both sides with salt. Let the eggplant slices sit in a colander for 20 minutes to drain. (I usually weigh the slices, topping them with a plate followed by a heavy can or book.) Squeeze out the excess moisture, rinse and pat dry. In a large Dutch oven, brown the meat ion the 3 tbsp of oil over medium-high heat. Sprinkle with cinnamon. Add the onion and continue cooking until soft. Add the turmeric and salt, reduce the heat to low and cook, stirring occasionally for 15 minutes or until the meat is cooked through. Using the remaining 1/2 cup oil, brown the eggplant slices in a large skillet. Remove with a slotted spoon and set aside to drain on paper towels. Brown the tomato slices in the same pan and set aside. Preheat oven to 350 degrees. Place a layer of half the fried eggplant in an ovenproof casserole dish. Cover the eggplant with the meat. Put the tomatoes on top of the meat, followed by the remaining eggplant slices. In a small bowl, combine the tomato paste mixture and sugar. Pour this mix over the casserole. Cover with foil and bake for 15-20 minutes or until bubbling. Serve hot. Recipe by: The Sephardic Table Posted to JEWISH-FOOD digest by Sheryl Donner
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 6 servings | ||
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Calories: 266 | ||
Calories from Fat: 159 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 24 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 54.5mg | 17 % | |
Sodium 49.2mg | 2 % | |
Potassium 341.1mg | 9 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 10.9g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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