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4 Serves
99 Mins
Roast the eggplants over an open flame or in a hot oven until the skins are charred and the flesh is completely soft.
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Vitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
334 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
514 mg / 1,250 mgPotassium
728 mg / 4,700 mgSodium
1402 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
3 g / 28 gSugar
26 g / 50 gSaturated Fat
14 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Peel the charred skin from the eggplants and finely chop the flesh, then set aside.
In a heavy-bottomed pot, sear the lamb cubes in oil until browned, then add onions and garlic to soften.
Add water or stock to the lamb, cover, and simmer until the meat is tender.
Prepare a roux with butter and flour in a separate saucepan, whisk in milk to create a bechamel, then stir in the chopped eggplant and cheese until smooth.
Season the lamb and the eggplant puree with salt and pepper, then serve the lamb over a bed of the eggplant puree.
49
g48
g30
g
Salvadoran
Egyptian