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Add a photoServings: 4
Ingredients
- 1 lrg Eggplant
- 1/4 lb Grnd lamb, lean
- 2 Tbsp. Butter
- 1 Tbsp. Canned pimento, minced
- 1/2 c. Onion, minced
- 1 cl Garlic, crushed
- 3 x Saltines, crumbled
- 1/8 c. Pine nuts Salt and pepper to taste
Directions
- Presoak a clay pot, top and bottom, in water for 15 min.
- Cut the eggplant in half. Carefully remove the pulp and chop it fine. Set the skins aside.
- Heat the butter in a frying pan, add in the minced onion, and cook to a light golden. Add in the grnd lamb, finely minced eggplant, and crushed garlic and cook till the eggplant is slightly transparent. Remove from heat and add in pimento, cracker crumbs, pine nuts, salt, and pepper. Fill the reserved eggplant skins with this mix and place in the presoaked pot.
- Cover the pot and place it in a cool oven.
- Set the oven temperature at 450 degrees.
- Cook for 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 114 | 67% |
| Total Fat 12.8g | 16% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.01g | |
| Cholesterol 36mg | 12% |
| Sodium 86mg | 4% |
| Potassium 315mg | 9% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.08g | 2% |
| Protein 6.18g | 10% |
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