Eggplant Bake (Middle Eastern Style)
A lovely layered dish that is full of the flavor of ground lamb!
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Servings: 8 people
Calories: 240kcal
Ingredients
- 1 Eggplant large
- 1 tsp Salt
- Olive Oil
- 1 tbsp Ghee
- ½ tsp Black Pepper ground
- 1 Onion chopped
- 2 cloves Garlic chopped
- 1 lbs Lamb ground
- ½ tsp Cinnamon ground
- ¼ tsp Coriander ground
- ½ tsp Red Pepper Flakes
- ½ cup Tomatoes canned diced
- ¼ cup Pine Nuts roasted
- 4 Tomatoes sliced
- ½ tsp Garlic Powder
Instructions
- Fry onions and garlic in the ghee over medium heat until soft.
- Add lamb and mix with onions add salt.
- Add cinnamon, pepper, red pepper flakes, coriander.
- Cook until meat is brown.
- Add canned tomatoes.
- Add pine nuts. Cook for five more minutes. Set aside.
- Slice tomatoes.
- Place cooked eggplant in a casserole dish. Add meat mixture to cover eggplant. Cover meat mixture with sliced tomatoes.
- Bake at 400°F (200°C) for 15 minutes, remove from the oven and pour some olive oil to moisten tomatoes. Bake another five minutes or until tomatoes are cooked.
Video
Nutrition
Calories: 240kcal | Carbohydrates: 9g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 46mg | Sodium: 332mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 643IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg