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Ingredients
US|METRIC
6 SERVINGS
- 1 eggplant (medium, about 1 1/4 pounds)
- salt
- 5 russet potatoes (about 3 1/2 pounds peeled and each cut into 6 cubes)
- 2 Tbsp. olive oil
- 1 lb. ground lamb (or beef)
- 1 Tbsp. fresh oregano (or marjoram, finely chopped OR 1 teaspoon dried oregano or marjoram)
- 1 tsp. crushed red pepper
- 1 fresh bay leaf
- 1/2 tsp. ground allspice
- 1 pinch ground cinnamon
- pepper
- 1 onion (finely chopped)
- 4 cloves garlic (3 to, chopped)
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup crème fraiche
- 1/3 cup whole milk
- 1/8 tsp. ground nutmeg (or freshly grated, to taste)
- 1 large egg yolk
- 1 1/2 cups grated Gruyère (about 6 ounces)
- 2 oz. parmigiano reggiano (About 1/1 cup, grated)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium600mg25% |
| Potassium1440mg41% |
| Protein32g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium50% |
| 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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