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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter. | 2. Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'. | 3. Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes. | 4. Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe). | 5. Preheat the oven to 400°F. | 6. Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet. | 7. Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish. | 8. Heat 2 tablespoons of oil in a large skillet over medium high heat. | 9. Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes. | 10. Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes. | 11. Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry. | 12. Remove from the heat and stir in 1/2 cup of the ricotta. | 13. Season to taste and spoon into the 4 eggplant halves. | 14. Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable. | 15. Spread it over the filled eggplant halves and sprinkle the tops with parmesan. | 16. Bake until the tops are very brown--25 to 35 minutes. | 17. Sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		medium-sized	-	-	-	-
kosher salt				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
extra oil				-	-	-	-
lamb	3/4		ground lean	908.334	0.0	57.4258	73.4492
onion	1/2		diced	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	2		peeled seeded diced	56.58	12.546	2.952	0.49200000000000005
green bell pepper	1		peeled seeded diced	-	-	-	-
clove	3/4	teaspoon	ground	4.3155	1.0321	0.094	0.2048
cinnamon	3/4	teaspoon		-	-	-	-
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
ricotta	1/2	cup		215.76	3.7696	13.9624	16.0952
ricotta	1 1/3	1/3		215.76	3.7696	13.9624	16.0952
pepper			ground	-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
milk	1 -2	tablespoon		0.0	0.0	0.0	0.0
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
parsley				-	-	-	-

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