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Raciónes: 4 servings
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Ingredientes

Cost per serving $4.89 view details

Direcciones

  1. Wash the eggplant and cut into 1 inch slices, then cut into quarters. Place in a bowl, then sprinkle salt over them. Leave to marinate for about 15 minutes, then wash with water and drain.
  2. Heat half of the oil in a large pan. Saute the eggplant pieces, then remove from heat and set aside.
  3. Dust lamb meat with flour and season with salt and pepper.
  4. Heat oil in a pressure cooker, then add the meat and saute until the sides are browned.
  5. Add the chopped onions, tomatoes, tomato paste, cumin, cayenne pepper, and bouquet garni. Saute uncovered for about 2-3 minutes.
  6. Add the sauteed eggplant pieces and water. Bring to a quick boil, then cover, seal and cook under pressure for about 30 minutes.
  7. Remove the cover, then stir in the lemon juice. Cover and cook under pressure for another 10 minutes.
  8. Season with salt and pepper, then serve hot.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 557g
Recipe makes 4 servings
Calories 625  
Calories from Fat 416 67%
Total Fat 46.39g 58%
Saturated Fat 15.03g 60%
Trans Fat 0.35g  
Cholesterol 121mg 40%
Sodium 149mg 6%
Potassium 1115mg 32%
Total Carbs 19.46g 5%
Dietary Fiber 5.8g 19%
Sugars 9.45g 6%
Protein 33.57g 54%
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