Greek Lamb Stew In Baked Eggplant Boat Recipe

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Servings: 8

Ingredients

Cost per serving $9.52 view details

Directions

  1. 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.
  2. 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%
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