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Lamb Stuffed Eggplant (Aubergine) or Zucchini

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.7318
Energy (kCal)1663.0523
Carbohydrates (g)103.3836
Total fats (g)118.1581
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry. | 2. Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat. | 3. Thoughly mix stuffing ingredients. | 4. Stuff vegetables no more than 3/4's full. | 5. Arrange vegetables in a large saucepan. | 6. Add oil and enough water to reach halfway up the sides of the vegetable. | 7. Cover and simmer 45 minutes. | 8. To bake: Arrange vegetables in an oven proof dish add oil and water as above. | 9. Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    lamb 1/2 ground 605.556 0.0 38.2838 48.9661
    rice 1/2 cup washed drained cooked baked 339.475 70.5312 6.9745 2.96
    tomato 1 skinned chopped 62.068999999999996 13.7631 3.2384 0.5397
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    salt pepper - - - -
    cinnamon 1/2 teaspoon ground ground - - - -
    pine nut 2 tablespoons 113.5688 2.2072 2.3102 11.5374
    raisin 2 tablespoons 62.2875 16.401 0.6992 0.0949
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    water - - - -

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



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