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Receta Eggplant Stuffed With Lamb And Parmesan

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Raciónes: 6

Ingredientes

Cost per serving $2.64 view details

Direcciones

  1. Cut the eggplants in half and soften them in a low oven at 300°F (150°C) for about 45 min
  2. Clean the mushrooms and chop them finely with a knife
  3. Fry the mushrooms in a frying pan in a little extra virgin olive oil to evaporate their water.
  4. When they are cooked, mix them with the lamb
  5. Carefully remove the flesh from the eggplants, taking take not to damage the skin. Set the skins aside
  6. Press the eggplant flesh through a sieve. Add in the sesame paste and season with salt and pepper
  7. Place a layer of the meat/mushroom mix in the bottom of each eggplant skin, cover it with a layer of eggplant flesh and sprinkle with Parmesan
  8. Put the eggplants into an oven dish and bake for 10 min on low heat till golden brown
  9. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 770g
Recipe makes 6 servings
Calories 460  
Calories from Fat 194 42%
Total Fat 22.56g 28%
Saturated Fat 9.52g 38%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 810mg 34%
Potassium 1762mg 50%
Total Carbs 45.73g 12%
Dietary Fiber 24.9g 83%
Sugars 16.95g 11%
Protein 27.83g 45%
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