Lamb-Stuffed Eggplant Recipe
Recipe By EatingWell
This middle-eastern-inspired dish uses just a small amount of lamb to stuff the eggplant, which keeps the saturated fat in check. It calls for cooked brown rice, which you can prepare up to a day ahead. Save time by using instant brown rice, which cooks in under 10 minutes.
4.4
27 Rating -
Rate
Non Vegdiet
4hr 30minstotal
4hr 30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Lamb-Stuffed Eggplant Recipe
- 1 Baby eggplants, halved lengthwise
- 0.17 tablespoon Olive oil
- 0.17 Small Onion, Diced
- 0.17 Red Bell Pepper, Diced
- 0.33 Cloves Garlic, Minced
- 0.17 tablespoon Minced Fresh Ginger
- 0.08 pound 85% lean ground lamb
- 0.17 tablespoon Ground Cumin
- 0.33 teaspoon Ground coriander
- 0.33 teaspoon Turmeric
- 0.17 teaspoon Salt
- 1/25 teaspoon Ground pepper
- 1/25 teaspoon Cayenne pepper
- 0.33 tablespoon Tomato paste
- 1/4 cup Cooked Brown Rice
Nutrition
value
value
260
calories per serving
5 g Fat10 g Protein42 g Carbs5 g FiberOther
Current Totals
- Fat5g
- Protein10g
- Carbs42g
- Fiber5g
MacroNutrients
- Carbs42g
- Protein10g
- Fiber5g
Fats
- Fat5g
Vitamins & Minerals
- Calcium52mg
- Iron5mg
- Vitamin A356mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B930mcg
- Vitamin B12< 1mcg
- Vitamin C40mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium77mg
- Manganese1mg
- Phosphorus144mg
- Selenium2mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell