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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the stems from the eggplant. Cut the eggplants in half lengthwise and, taking care not to break the skins, gently scoop out the flesh. | 2. Chop the flesh and set aside. | 3. Parboil the skins for 3 minutes, arrange in a lightly oiled baking dish and set aside. | 4. Heat 1/4 tablespoon of olive oil in a large non-stick pan, add the minced lamb and stir constantly, until all the meat is browned. | 5. Remove the meat, draining off any juices, and set aside. | 6. Add 3/4 tablespoon of olive oil to the same pan, add onions and garlic, and sauté until soft but not brown. | 7. Add the reserved eggplant flesh, tomatoes, salt and pepper to taste and stirring occasionally cook for 4-5 minutes, until contents of the pan have softened. | 8. Add the tomato paste and cook for 1 minute. | 9. Add the wine and cook for 1 minute. | 10. Add the remaining ingredients. Check seasoning, and simmer for 45 minutes. | 11. Combine the yoghurt, eggs, cheese and nutmeg. Season to taste. | 12. Preheat oven to 180°C. | 13. Gently scoop the meat sauce into the eggplant skins which you placed earlier in a baking dish. (The liquid should have reduced sufficiently while the meat sauce was simmering but, if your sauce looks watery, drain off some of the liquid first. You could spoon it into the baking dish around the eggplant skins, or simply discard it.). | 14. Top the meat sauce-filled eggplant skins with your white sauce and sprinkle with grated Parmesan. | 15. Bake for 20 minutes or until golden. | 16. Serve with a Greek salad, crusty rolls and the rest of the bottle of red wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
lamb	750		ground	908334.0	0.0	57425.76	73449.18
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
red wine	1/2	cup		-	-	-	-
tomato	2		medium-sized peeled chopped	124.1379	27.5262	6.4768	1.0795
kalamata olive	6		chopped	-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
cinnamon	1	teaspoon	ground	-	-	-	-
salt black pepper			ground	-	-	-	-
yoghurt	500			-	-	-	-
egg	2			143.0	0.72	12.56	9.51
feta	1/2	cup		198.0	3.0675	10.6575	15.96
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

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