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Eggplants Stuffed with Lamb (Karniyarik)
WILLIAMS-SONOMA20Ingredients
80Minutes
530Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 eggplants (or 6 to 8 baby eggplants, depending on how small)
- salt (to taste)
- 1/2 onion (grated)
- 1 garlic clove (finely sliced)
- 1 Tbsp. unsalted butter
- 2 tomatoes (large, peeled, blanch in boiling water to make this)
- 1 Tbsp. tomato paste (Turkish, or tomato puree)
- 1 Tbsp. red pepper (Turkish, paste, optional)
- 9 oz. ground lamb
- 1 tsp. chili flakes (pul biber or mild)
- 1/4 tsp. ground cumin
- freshly ground pepper (to taste)
- 3 Tbsp. fresh flat leaf parsley (roughly chopped)
- 1 tsp. fresh dill (chopped, optional)
- 1/4 cup stock (2 fl. oz./50 ml, or water)
- vegetable oil (Splash of)
- 1 long green pepper (small, or seeded and sliced diagonally)
- 1/2 green bell pepper (seeded and finely sliced)
- salad
- bread
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat12g60% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium520mg22% |
| Potassium1590mg45% |
| Protein23g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber15g60% |
| Sugars14g |
| Vitamin A80% |
| Vitamin C140% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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