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middle-eastern

Lamb and Eggplant Pilaf with Dill

This simmered dish pairs lamb, lean ground with eggplant, cubed, dill, chopped and white rice, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
57 g Carbohydrates
36 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 123g lamb, lean ground 314 kcal
  • 9g olive oil 80 kcal
  • 159g eggplant, cubed 40 kcal
  • 57g white rice, dry 208 kcal
  • 9g dill, chopped 3 kcal
  • 1g cinnamon, ground 3 kcal
  • 229g water 0 kcal
  • 3g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. white rice
    Rinse the rice until mostly clear. Set aside.
  2. lambolive oil
    Heat olive oil in a small pot over medium-high heat. Add lamb and cook until browned, 4-5 minutes.
  3. eggplant
    Add eggplant and cook 4-5 minutes until it starts to soften and take on color.
  4. white ricecinnamonwatersalt
    Stir in cinnamon, salt, and the rice. Toast 1 minute, then add water and bring to a boil.
  5. white rice
    Cover and simmer on low until rice is tender and liquid is absorbed, 14-16 minutes.
  6. dill
    Rest 5 minutes off heat, then fluff with a fork. Stir in chopped dill and serve.

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