Lamb-Stuffed Eggplant
This Middle-Eastern-inspired dish uses just a small amount of lamb to stuff the eggplant, which keeps the saturated fat in check. It calls for cooked brown rice, which you can prepare up to a day ahead. Save time by using instant brown rice, which cooks in under 10 minutes.
Source: Diabetic Living Magazine, Spring 2019
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 2 stuffed eggplant halves
Per Serving:
292 calories; protein 14.3g; carbohydrates 35.3g; dietary fiber 10g; fat 11.6g; saturated fat 4.4g; cholesterol 29mg; vitamin a iu 771IU; vitamin c 33.2mg; folate 78.8mcg; calcium 79mg; iron 2.5mg; magnesium 67.4mg; potassium 851.5mg; sodium 455.4mg.