middle-eastern

Lamb and Eggplant Pilaf with Dill

Name: Lamb and Eggplant Pilaf with Dill
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 123 g lamb, lean ground; 9 g olive oil; 159 g eggplant, cubed; 57 g white rice, dry; 9 g dill, chopped; 0.88 g cinnamon, ground; 229 g water; 3 g salt; 0.88 g black pepper

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

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

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

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