Moroccan Style Lamb with Eggplant Recipe

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195 mins (prep 15, cooking 180)
21 ingredients
8 servings
This is another great recipe from the best of the San Francisco Chronicle. The combination of the lamb and eggplant with the rich and wonderful lemon infused sauce is just amazing. Meaty lamb shanks or leg meat are cooked in aromatic liquid before being roasted over slices of eggplant. I think the original recipe over weighted the lamb relative the eggplant, so I've adjusted accordingly. If you prefer a higher concentration of meat, feel free to readjust. Either way, you will NOT be disappointed!

Categories:  middle-eastern , kid-friendly , quick ,
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Serving Size (57.94 g)
Servings 8
Amount per Serving
Calories 73.89 Calories from Fat 66.33
% Daily Value *
Total Fat 7.37g 90.67%
Saturated Fat 1.74g 69.69%
Trans Fat 0.06g %
Cholesterol 3.97mg 10.6%
Sodium 190.86mg 63.62%
Total Carbohydrate 2.17g 5.78%
Dietary Fiber 0.27 g 8.7%
Sugars 0.45 g %
Protein 0.4g 6.33%
Vitamin A 297.48IU% Vitamin C 0.68mg%
Calcium 16.03mg% Iron 0.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lamb shanks, small, saffron threads, chopped cilantro, ground ginger, pinch of cayenne pepper, pinch of freshly ground black pepper, or, garnishes, skinless almonds, chopped cilantro


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