* Exported from MasterCook *

EGGPLANT AND LAMB WITH YOGURT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Meat Lamb Others


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eggplant -- peel, slice 1/2" 12
3 cl minced garlic -- fried
1/4 cup chopped parsley
1 lb lamb -- 500gr finely chopped
1 tsp salt
3 tbsp pine nuts -- lightly saut‚ed
1 cup yogurt

A very attractive main dish that is often enjoyed by people who "don't like foreign food".
Fry lamb until golden. Put it in a 12"x8" 300x200mm baking pan, cover with water, season and simmer until water has nearly evaporated.
Fry eggplant slices in oil or shortening and drain. Or brush them with oil and broil until browned.
Put the eggplant slices on top of the meat and keep warm in 350°F-180°Coven 5-10 minutes while you mix the fried garlic and pine nuts with the yogurtbsp Spread the yogurt sauce over the eggplant and decorate with parsley. Serve at once .

From "Muslim World Cook Book" by the Women's Committee of the Muslim Students' Association




Cuisine:
"Middle East"




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Per Serving (excluding unknown items): 345 Calories; 24g Fat (62.9% calories from fat); 20g Protein; 12g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 619mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0

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