Directions:
- Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
- Pat eggplant dry and set aside.
- Heat 2 tbsp.
- Olive oil in large saute pan; saute egplant until tender.
- Add a little oil as needed to prevent sticking.
- In large kettle, heat 2 tbsp.
- Olive oil; add onions and saute until tender.
- Add lamb cubes, browning on all sides.
- Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
- Season to taste with salt and pepper; add 1/2 cup water.
- Simmer for 1 hour, or until meat is tender.
- Serve over chelo, or steamed basmati rice.
- Lemon wedges also make a good condiment.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332 Kcal (1390 kJ) | ||
| Calories from fat | 204.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.73g | 35% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 85.53mg | 4% | |
| Potassium | 669.8mg | 14% | |
| Total Carbs | 10.14g | 3% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 20.93g | 42% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 2.3mg | 13% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.29 Kcal (495 kJ) | ||
| Calories from fat | 72.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 35% | |
|---|---|---|---|
| Cholesterol | 26.67mg | 25% | |
| Sodium | 30.47mg | 4% | |
| Potassium | 238.64mg | 14% | |
| Total Carbs | 3.61g | 3% | |
| Sugars | 2.14g | 24% | |
| Dietary Fiber | 1.19g | 13% | |
| Protein | 7.46g | 42% | |
| Vitamin C | 5.3mg | 25% | |
| Iron | 0.8mg | 13% | |
| Calcium | 13.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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