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    You are in: Home / Recipes / Lamb Stuffed Eggplant (Aubergine) or Zucchini Recipe
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    Lamb Stuffed Eggplant (Aubergine) or Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Lorac's Note:

    A Mideastern favorite. The amount of stuffing will depend on the size of vegetables used. Posted by request.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
    2. 2
      Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
    3. 3
      Thoughly mix stuffing ingredients.
    4. 4
      Stuff vegetables no more than 3/4's full.
    5. 5
      Arrange vegetables in a large saucepan.
    6. 6
      Add oil and enough water to reach halfway up the sides of the vegetable.
    7. 7
      Cover and simmer 45 minutes.
    8. 8
      To bake: Arrange vegetables in an oven proof dish add oil and water as above.
    9. 9
      Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.

    Ratings & Reviews:

    • on June 07, 2003

      45

      I loved the flavor of this dish, the spices and especially the unexpected taste of raisins and pine nuts. However, even though I used some large zucchini, it had turned to mush by the time the rice had cooked completely. I think that I will use cooked rice next time, and then only braise it until the zucchini are just tender, no longer than 25 minutes or so. I'll definitely try this one again because it's flavorful and easy to make.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lamb Stuffed Eggplant (Aubergine) or Zucchini

    Serving Size: 1 (225 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 353.2
     
    Calories from Fat 178
    50%
    Total Fat 19.7 g
    30%
    Saturated Fat 4.3 g
    21%
    Cholesterol 30.0 mg
    10%
    Sodium 30.2 mg
    1%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 8.6 g
    34%
    Sugars 6.1 g
    24%
    Protein 12.2 g
    24%

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