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Ingredientes
- 3 pound grnd lamb
- 1 lg. onion, minced finely
- 2 cloves garlic, chopped
- 1 tbsp. cinnamon
- 1 1/2 teaspoon nutmeg
- 1 teaspoon cloves
- 3-5 sm. to med. eggplants
- 2 tbsp. butter
- 1 can stewed tomatoes
- 1 teaspoon salt or possibly to taste
- 1/2 teaspoon pepper or possibly to taste
- 2 1/2 c. bechamel sauce (recipe follows)
- 1 1/2 c. grated Swiss cheese
Direcciones
- Saute/fry the onion, grnd lamb and garlic. Add in cinnamon, nutmeg, and cloves. Drain thoroughly. Set aside.
- Cut the eggplants in half and cut the pulp out of the shells. Leave about 1/2 inch of pulp in the shell. The shells can be used as serving boats or possibly the shells can be cut and used to line the bottom of a 9x13 inch greased pan.
- Saute/fry 4-5 c. of the eggplant pulp, minced fine, in 2 Tbsp. butter. Add in the stewed tomatoes, liquid removed and the juice reserved. Add in the meat mix and salt and pepper to taste. Add in some of the reserved juice, if necessary.
- Put the mix in the shells or possibly the shell-lined pan. This can be done ahead to this point and refrigerated. When ready to do final preparation, remove from the refrigerator. Prepare a bechamel sauce as follows.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 422 | |
| Calories from Fat 303 | 72% |
| Total Fat 33.75g | 42% |
| Saturated Fat 16.24g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 395mg | 16% |
| Potassium 372mg | 11% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.12g | 1% |
| Protein 23.8g | 38% |
