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Add a photoServings: 8
Ingredients
- 1 pound eggplant
- salt
- 3 sm. onions
- 1 clove garlic
- 3 tomatoes
- 1 1/2 lbs. lamb shoulder or possibly shank
- 3 tbsp. butter
- 3 tbsp. extra virgin olive oil
- coarsely grnd pepper
- 2 c. warm meat stock
- 1 tbsp. minced fresh parsley
Directions
- Wash eggplant and trim ends. Cut eggplant into cubes. Toss in large bowl with 1 Tbsp. salt. Let stand 30 min. Peel and chop onion; peel and crush garlic. Blanch tomatoes briefly in boiling water; peel and cut into pcs. Cut lamb into cubes. Heat butter and oil in large skillet with tight-fitting cover.
- Rinse eggplant cubes and pat dry. Add in to skillet and saute/fry till lightly browned on all sides. Remove and drain on paper towels. Add in lamb to skillet and brown on all sides over high heat. Remove and set aside. Saute/fry onions till golden. Add in tomatoes and garlic; simmer 5 min. Return lamb to skillet. Season with salt and pepper. Pour in meat stock. Cover and simmer over low heat for 30 min. Add in eggplant and simmer another 30 min. Sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 8 servings | |
| Calories 279 | |
| Calories from Fat 199 | 71% |
| Total Fat 22.31g | 28% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 273mg | 11% |
| Potassium 455mg | 13% |
| Total Carbs 6.97g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.42g | 2% |
| Protein 13.26g | 21% |
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