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Name: Aubergine and Lamb Supper
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Zest of 1 lemon Grated; 1 tb Mint, fresh Freshly Chopped; 2 Tomatoes, fresh finely chopped; 2 cloves Garlic peeled and; 6 oz Ground Lamb; Salt to sprinkle; 2 8-oz Aubergines; black pepper Freshly ground; 2 tb Vegetable oil; 1 bn Spring Onions trimmed and; 1 md Egg beaten; mint, fresh Freshly chopped

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INGREDIENTS

Zest of 1 lemon ; Grated
1 tb Mint, fresh ; Freshly Chopped
2 Tomatoes, fresh ; finely chopped
2 cloves Garlic ; peeled and
6 oz Ground Lamb
Salt ; to sprinkle
2 8-oz Aubergines
black pepper ; Freshly ground
2 tb Vegetable oil
1 bn Spring Onions ; trimmed and
1 md Egg ; beaten
mint, fresh ; Freshly chopped

Servings

INSTRUCTIONS

Rinse the aubergines, discard stems and cut in half lengthways. Scoop out centre of each aubergine and reserve, leaving about half-inch shell of flesh. Sprinkle each shell with salt, then turn over and leave to drain for 30 minutes. Chop up the remaining flesh. Preheat the oven to 180C/350F/Gas Mark 4. Dry-fry the lamb and chopped aubergine over a moderate heat for 5 minutes, stirring frequently until browned. Drain off any fat, then add the garlic and continue to cook for 2 minutes. Remove pan from heat. Add the spring onion, tomatoes, grated lemon rind, mint and seasoning to taste. Mix well and bind with the beaten egg. Rinse the aubergine halves and pat dry with kitchen paper. Fill the shells with the prepared stuffing mixture, packing down firmly. Place in an oiled ovenproof dish and drizzle with the oil. Cover and bake in the preheated oven for 40 minutes or until aubergines are tender, basting occasionally with the oil in the dish. Garnish with chopped mint. Serve with cacik, green salad and freshly baked bread. Source: Take a Break

NOTES

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Aubergine and Lamb Supper

Zest of 1 lemon Grated
1 tb Mint, fresh Freshly Chopped
2 Tomatoes, fresh finely chopped
2 cloves Garlic peeled and
6 oz Ground Lamb
 Salt to sprinkle
2 8-oz Aubergines
 black pepper Freshly ground
2 tb Vegetable oil
1 bn Spring Onions trimmed and
1 md Egg beaten
 mint, fresh Freshly chopped

Rinse the aubergines, discard stems and cut in half lengthways. Scoop out  centre of each aubergine and reserve, leaving about half-inch shell of  flesh. Sprinkle each shell with salt, then turn over and leave to drain for  30 minutes. Chop up the remaining flesh.    Preheat the oven to 180C/350F/Gas Mark 4.    Dry-fry the lamb and chopped aubergine over a moderate heat for 5 minutes,  stirring frequently until browned. Drain off any fat, then add the garlic  and continue to cook for 2 minutes. Remove pan from heat.    Add the spring onion, tomatoes, grated lemon rind, mint and seasoning to  taste. Mix well and bind with the beaten egg.    Rinse the aubergine halves and pat dry with kitchen paper. Fill the shells  with the prepared stuffing mixture, packing down firmly. Place in an oiled  ovenproof dish and drizzle with the oil. Cover and bake in the preheated  oven for 40 minutes or until aubergines are tender, basting occasionally  with the oil in the dish.    Garnish with chopped mint. Serve with cacik, green salad and freshly baked  bread.    Source: Take a Break

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 4

Calories: 227
Calories from Fat: 144 (63%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 2.4g
Cholesterol 83.5mg		26 %
Sodium 49.9mg		2 %
Potassium 623.5mg		16 %
Total Carbohydrate 11.9g		3 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 5.7g
Protein 11g		16 %
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.

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Calories per serving: 227

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