Eggplant, Lamb and Yogurt Casserole
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By cooking.nytimes.com
Eggplant, Lamb and Yogurt Casserole
Instructions
Cook:2h
Updated at: Wed, 11 Dec 2024 09:22:22 GMT
Nutrition balance score
Good
Glycemic Index
24
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories1023.6 kcal (51%)
Total Fat73.6 g (105%)
Carbs43 g (17%)
Sugars19.6 g (22%)
Protein51.2 g (102%)
Sodium1361.3 mg (68%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2eggplants
aubergines, cut into 1-inch/3-centimeter cubes
1 poundground lamb
lamb mince
1onion
medium, halved and thinly sliced
½ cupfresh oregano leaves
roughly chopped
⅓ cupolive oil
¼ cuptomato paste
6garlic cloves
thinly sliced
1 tablespoonground cinnamon
2 teaspoonsground allspice
½ teaspoonred-pepper flakes
kosher salt
black pepper
1 x 14 ouncecan whole peeled plum tomatoes
with their juices
3 cupschicken stock
⅓ cupflat-leaf parsley
roughly chopped
2 cupsplain Greek yogurt
3egg yolks
large
1 ½ tablespoonsall-purpose flour
2garlic cloves
minced
2 cupsParmesan
finely grated
1 cupfeta
roughly crumbled
⅓ cuppine nuts
Scant
2 tablespoonsflat-leaf parsley
roughly chopped
¼ teaspoonred-pepper flakes
Instructions
View on cooking.nytimes.com
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Notes
1 liked
0 disliked
Moist
One-dish
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