Beef / Pork

Lamb-Stuffed Egglant is for Dinner.

Lamb-Stuffed Egglant takes 45 minutes to prepare.

Lamb-Stuffed Egglant takes 60 minutes to cook.

Lamb-Stuffed Egglant makes 1 servings.

The ingredients for Lamb-Stuffed Egglant are:

Ingredients:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
*Lamb, Ground, 16 oz
Onions, raw, 1 slice, large (1/4" thick)
*Tomatoes, red, ripe, raw, year round average,
4 large whole (3" dia)
You can use a large can of tomatoes if you like
Salt, 1-2 tsp
Mozzarella Cheese, part skim milk, 4 oz
Cumin *optional

Here is how you make Lamb-Stuffed Egglant:

Remove stem Quarter EggplantRemove pulp leaving about 1/8 inch with skin intactPlace the four skins in baking dish and place in warm oven about ten minutes. Don't let them burn. You just want to soft them a bit.Sprinkle eggplant pulp with salt and place in colander in the sinkBlanch TomatoesWhile tomatoes are blanching thin slice onionCrush or Dice GarlicSaute onions and garlic in olive oilAdding saltSkin tomatoes and add to mixture along with rinsed eggplant pulp.Add tomato sauceIf you like you can add a small amount of cumin...season to your taste.Cover and let simmer until egglant pulp is soft.Scoop mixture into eggplant shells and bake covered at 350 for about forty-five minutes Remove lid, sprinkle the 4 ounces of mozzarella over the eggplant. Bake another 5 mintues, until cheese is nicely melted and serve. Number of Servings: 1Recipe submitted by SparkPeople user WINDS12QUARTERS.

The nutritional information for Lamb-Stuffed Egglant is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,756.1

• Total Fat: 218.9 g
• Cholesterol: 417.6 mg
• Sodium: 3,865.0 mg
• Total Carbs: 83.0 g
• Dietary Fiber: 24.3 g
• Protein: 121.3 g