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Add a photoServings: 6
Ingredients
- 6 medium eggplants
- 3½ ounce (100 g) sesame paste
- 3/2 lb (300 g) button mushrooms
- ¾ lb (350 g) roast lamb (leftovers from a leg or possibly shoulder)
- 2 c. (200 g) grated Parmesan
- Extra virgin olive oil
- Table salt
- Muntok white pepper
Directions
- Cut the eggplants in half and soften them in a low oven at 300°F (150°C) for about 45 min
- Clean the mushrooms and chop them finely with a knife
- Fry the mushrooms in a frying pan in a little extra virgin olive oil to evaporate their water.
- When they are cooked, mix them with the lamb
- Carefully remove the flesh from the eggplants, taking take not to damage the skin. Set the skins aside
- Press the eggplant flesh through a sieve. Add in the sesame paste and season with salt and pepper
- 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
- Put the eggplants into an oven dish and bake for 10 min on low heat till golden brown
- 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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