Lamb is common in Turkish cuisine and easily found here in most major grocery stores.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2010
MethodIn saucepan, bring 3/4 cup (175 mL) water to boil; stir in bulgur. Reduce heat to low; cover and cook until no liquid remains, about 10 minutes. Fluff with fork; set aside.
Meanwhile, pressing lightly, roll eggplant over work surface to loosen flesh; cut in half lengthwise. With spoon, scoop out flesh, leaving 1/2-inch 1 cm) thick shells. Sprinkle shells with 1 tbsp (15 mL) of the lemon juice and 1/2 tsp (2 mL) of the salt; set aside. Chop flesh.
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté lamb, garlic and 1/4 tsp (1 mL) of the remaining salt until meat is no longer pink. Drain fat. Add tomato paste; cook until no liquid remains, about 3 minutes. Stir in bulgur, breaking up with spoon; transfer to large bowl.
Heat remaining oil over medium-high heat; sauté chopped eggplant, remaining salt, onion, cumin, cinnamon and cayenne until vegetables are softened and golden, about 5 minutes. Add to lamb mixture. Stir in parsley, mint and remaining lemon juice.
Fill eggplant shells with lamb mixture; place in casserole dish just large enough to hold them snugly. Spread tomato slices over top. Cover with lightly greased foil. Bake in 400°F (200°C) oven for 1 hour.
Nutritional facts Per each of 6 servings: about
- Sodium 633 mg
- Protein 16 g
- Calories 355.0
- Total fat 22 g
- Potassium 616 mg
- Cholesterol 53 mg
- Saturated fat 8 g
- Total carbohydrate 28 g
- Iron 19.0
- Folate 21.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 18.0