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Suggest a better descriptionPresoak a clay pot, top and bottom, in water for 15 minutes. Cut the eggplant in half. Carefully remove the pulp and chop it fine. Set the skins aside. Heat the butter in a frying pan, add the chopped onion, and cook to a light golden brown. Add the ground lamb, finely chopped eggplant, and crushed garlic and cook until the eggplant is slightly transparent. Remove from heat and add pimento, cracker crumbs, pine nuts, salt, and pepper. Fill the reserved eggplant skins with this mixture and place in the presoaked pot. Cover the pot and place it in a cold oven. Set the oven temperature at 450 degrees. Cook for 40 minutes. From: The Clay Pot Cookbook, 1983 MM by Dave Sacerdote Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 114 | ||
Calories from Fat: 80 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 82.6mg | 3 % | |
Potassium 349.3mg | 9 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 3.9g | ||
Protein 2.1g | 3 % | |
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: 114
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