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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the lamb chops into large pieces. Mix together the oregano, garlic and a little salt and pepper and rub the lamb pieces with the mixture. | 2. Heat half of the oil in a large dutch oven and fry the lamb pieces in batches until browned. Remove to a large plate. | 3. Add the eggplant to the pan along with the onions and remaining oil and cook very gently, stirring frequently, for about 10 minutes, until softened and lightly browned. | 4. Return the meat to the pan with the wine, tomatoes, honey, olives and salt and pepper to taste. Cover with a lid and simmer for about 1 1/4 hours or until lamb is very tender. | 5. Lightly toast the bread and spoon tzatziki on top. Serve along with lamb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb chop	1 1/2	1/2		-	-	-	-
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt black pepper				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
eggplant	1		diced	-	-	-	-
red onion	2		sliced	128.0	29.888	3.52	0.32
white wine	1	cup		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
honey	2	tablespoons		-	-	-	-
kalamata olive	8			-	-	-	-
french bread	8	thin		-	-	-	-
tzatziki	7	ounces		402.8463	58.9386	22.0276	13.0975

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