Greek Lamb Stew In Baked Eggplant Boat Recipe
Servings: 8
Ingredients
- 2 med. eggplants
- 4 teaspoon lemon juice
- 1/4 c. extra virgin olive oil
- 1 med. tomato
- 1/4 c. black olives
- 1 1/2 lbs. lamb stew, lean
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon oregano leaves
- 1 med. onion, minced
- 1 clove garlic, chopped
- 4 tbsp. flour
- 1 1/4 c. water
- 4 teaspoon Parmesan cheese
Directions
- Cut eggplants in half, lengthwise, and scoop out most of the meat. Season with lemon juice. Spoon 1 Tbsp. extra virgin olive oil into the shells and bake in a 350 degree oven for 30 min. Dice eggplant meat, tomato, black olives. Saute/fry diced lamb in extra virgin olive oil. Season with salt, pepper, and oregano. After sauteing lamb for approximately 15 min, add in tomato, onion, eggplant meat, black olives and garlic and simmer for 10 min.
- Dust with flour and stir to a heavy paste. Add in cool water and stir till a heavy stew has formed. Remove eggplant shells from oven, spoon in stew and top with Parmesan cheese. Return to oven till cheese is lightly brown. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 8 servings | |
| Calories 304 | |
| Calories from Fat 167 | 55% |
| Total Fat 18.72g | 23% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 441mg | 18% |
| Potassium 712mg | 20% |
| Total Carbs 15.26g | 4% |
| Dietary Fiber 6.6g | 22% |
| Sugars 5.12g | 3% |
| Protein 20.09g | 32% |
