mediterranean

Moroccan Kefta and Eggplant Tagine with Olives

Name: Moroccan Kefta and Eggplant Tagine with Olives
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 139 g ground lamb; 213 g eggplant, cubed; 12 g olive oil; 7 g garlic, minced; 197 g crushed tomatoes; 29 g green olives, sliced; 2 g ground cumin; 2 g ground coriander; 8 g cilantro, chopped; 1 g salt; 0.82 g black pepper

This simmered dish pairs eggplant, cubed with green olives, sliced, ground lamb and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

34 g Carbohydrates

47 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

139g ground lamb 354 kcal
213g eggplant, cubed 53 kcal
12g olive oil 106 kcal
7g garlic, minced 10 kcal
197g crushed tomatoes 63 kcal
29g green olives, sliced 42 kcal
2g ground cumin 8 kcal
2g ground coriander 6 kcal
8g cilantro, chopped 3 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

ground lambgarlicground cuminground coriandersaltblack pepper
In a bowl, mix ground lamb with cumin, coriander, half the garlic, and a pinch of salt and pepper. Form 8-10 small meatballs.
olive oil
Heat olive oil in a wide pan over medium heat. Brown meatballs 2-3 minutes total (they will finish in sauce). Remove to a plate.
eggplantgarlic
Add eggplant to the pan and cook 6-8 minutes, turning, until lightly browned and starting to soften. Add remaining garlic and cook 30 seconds.
eggplantcrushed tomatoes
Stir in crushed tomatoes, olives, and 120 ml water. Return meatballs to the pan and simmer covered 15-18 minutes until cooked through and eggplant is tender.
cilantro
Serve hot with chopped cilantro on top.