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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut each eggplant in half lengthwise. Hollow out the eggplant halves leaving a 1/2-inch thick shell. Dice eggplant pulp.Toss with flour to coat well. | 2. Sauté eggplant pulp, half at a time in 2 TB. olive oil. Cook until lightly brown. Spread on paper towels to drain. Repeat with eggplant and oil. | 3. Add butter or margarine to skillet, sauté onion, garlic, mushrooms and nuts for 5 minutes. Add lamb and cook until all pink color disappears. Break up lamb with fork as it cooks. | 4. In large bowl combine cooked eggplant and meat, fresh breadcrumbs, tomatoes, salt, oregano and black pepper. Spoon filling into eggplant shells. | 5. Set shells in large baking pan. Pour in water to depth of 1 inch. Cover pan tightly with foil. | 6. Bake at 375°F for 45 minutes. | 7. Remove foil. Increase heat to 400°F. | 8. Bake 15 minutes longer. | 9. Sprinkle with chopped parsley if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3			-	-	-	-
purpose flour	1	cup		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	2		chopped	-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
pignoli nut	1	cup	slivered	-	-	-	-
lamb	1 1/2		ground lean	1816.668	0.0	114.8515	146.8984
breadcrumb	2	cups		-	-	-	-
tomato	2	cups	peeled diced	82.8	18.36	4.32	0.72
salt	1	tablespoon		-	-	-	-
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.