Blood Sugar Diet - adapted version of eggplant with lamb and pomegranate. 490 calories per serving.
Preheat oven to 220'C
Halve capsicums and place on roasting dish, skin side down. Lightly brush with some of the olive oil, season with a pinch of salt and plenty of black pepper. Bake for 10 mins.
Finely chop the onion.
Heat the remaining oil in a pan, add onion and spices and cook over a medium heat for 8 mins.
Add the lamb, pine nuts and tomato paste and cook for a further 8 mins.
Remove the capsicum from the oven and divide the lamb mixture between them. Return to the oven for 10 mins.
Serve topped with parsley leaves.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 349 | ||
Calories from Fat: 244 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 73mg | 22 % | |
Sodium 71.8mg | 2 % | |
Potassium 438.9mg | 12 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.2g | ||
Protein 18.1g | 26 % | |
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: 349
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