turkish

Lamb and Eggplant Casserole

Name: Lamb and Eggplant Casserole
Yield: 1 serving
Cuisine: turkish
Ingredients: 169 g ground lamb (85% lean); 169 g eggplant; 141 g tomato; 47 g onion; 6 g garlic; 17 g tomato paste; 11 g olive oil; 2 g ground cumin; 0.94 g black pepper

This roasted dish pairs ground lamb with eggplant, tomato and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Keto Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

27 g Carbohydrates

47 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

169g ground lamb (85% lean) 431 kcal
169g eggplant 42 kcal
141g tomato 25 kcal
47g onion 19 kcal
6g garlic 9 kcal
17g tomato paste 14 kcal
11g olive oil 97 kcal
2g ground cumin 8 kcal
1g black pepper 2 kcal

Cooking instructions

olive oil
Preheat oven to 400 F. Lightly oil a small baking dish.
eggplantolive oil
Toss diced eggplant with half the olive oil and a pinch of salt. Roast on a tray for 15 minutes until lightly browned.
ground lamb (85% lean)olive oil
Heat remaining olive oil in a skillet over medium-high heat. Brown the ground lamb for 4-5 minutes, breaking it up.
tomatooniongarlictomato pasteground cuminblack pepper
Add grated onion, garlic, tomato paste, cumin, and black pepper. Cook 2 minutes until fragrant.
eggplanttomato
Stir in the diced tomato and roasted eggplant. Simmer 6-8 minutes until saucy.
Transfer to the baking dish and bake 10 minutes. Rest 5 minutes before serving.