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Lamb and Eggplant (Aubergine)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)144.278
Energy (kCal)2844.8724
Carbohydrates (g)172.981
Total fats (g)174.0656
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well. | 2. Cut lamb into 1-inch squares and saute in butter until brown on all sides. | 3. Place in a casserole. | 4. Fry onion in the skillet until golden brown. | 5. Add onion and eggplant, seasonings and consomme to the casserole. | 6. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice. | 7. Pour over the contents of the casserole. | 8. Bake in a preheated 350F oven until lamb is tender, about 90 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    lamb shoulder 1 1/2 1/2 1796.256 0.0 112.8103 145.9458
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    marjoram 1 teaspoon 1.626 0.3634 0.076 0.0422
    thyme 1 pinch dried 0.0505 0.0122 0.0028 0.0008
    salt pepper - - - -
    consomme 1 cup 27.28 0.7936 6.2496 0.0
    rice 1 cup 678.95 141.0625 13.949000000000002 5.92
    tomato 1 can 40.2099 8.6898 1.9658 0.4468

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



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