Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium eggplant
- 8 ounces ground lamb
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped green pepper
- 2/3 cup cooked rice
- 1 small tomato, chopped
- 1 teaspoon salt (optional)
- 1/4 teaspoon basil leaves, crushed
- 1/4 teaspoon thyme leaves, crushed
- 1/8 teaspoon ground black pepper
- 1/4 cup (1 ounce) grated Monterey Jack cheese
- =
Directions
Cut off cap of eggplant; cut in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp; cover with water and cook about 5 minutes. Drain; set aside.
Cook lamb in medium skillet until meat is no longer pink, stirring to crumble. Add onion, celery and green pepper; cook until tender crisp. Pour off fat. Stir rice, tomato, salt, basil, thyme, black pepper and eggplant pulp into vegetables.
Fill eggplant shells. Spoon any extra rice mixture into small baking dish. Place eggplant halves in shallow baking dish; bake at 350 degrees 20 minutes. Sprinkle with cheese; bake 5 minutes longer.