lebanese

Spiced Lamb and Eggplant Stew with Vermicelli Rice

This simmered dish pairs ground lamb with eggplant, diced, long grain rice and vermicelli noodles, broken. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

66 g Carbohydrates

33 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

103g ground lamb 263 kcal
161g eggplant, diced 40 kcal
10g olive oil 88 kcal
66g yellow onion, diced 26 kcal
4g garlic, minced 6 kcal
15g tomato paste 12 kcal
147g crushed tomatoes 47 kcal
0.55 tsp (1g) ground allspice 3 kcal
33g long grain rice (dry) 120 kcal
11g vermicelli noodles, broken 41 kcal
191g water 0 kcal
0.55 tsp (1g) salt 0 kcal

Cooking instructions

ground lambground allspicesalt
Season the lamb with salt, black pepper, and allspice.
long grain rice (dry)watersalt
In a small pot, rinse the rice. Add water and a pinch of salt; set aside.
ground lambolive oil
Heat olive oil in a skillet over medium-high heat. Brown the lamb for 3 to 4 minutes, then remove to a plate.
yellow oniongarlictomato pastecrushed tomatoes
In the same skillet, add onion and cook 3 minutes. Add garlic and tomato paste; cook 1 minute.
ground lambeggplantcrushed tomatoeswater
Add diced eggplant and cook 4 minutes, stirring, until it starts to soften. Return lamb to the skillet, add crushed tomatoes and water, and simmer covered 15 to 18 minutes until lamb is tender and eggplant is silky.
long grain rice (dry)vermicelli noodles
Meanwhile, toast the vermicelli in a small pan until golden, 1 to 2 minutes. Stir into the rice pot, bring to a boil, then cover and simmer 12 minutes. Rest 5 minutes.
ground lambeggplantlong grain rice (dry)vermicelli noodles
Serve the lamb and eggplant stew over the vermicelli rice.