Lamb and Eggplant Loaf

Lamb and Eggplant Loaf

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.3
  • Total Fat: 20.0 g
  • Cholesterol: 63.6 mg
  • Sodium: 351.6 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 16.6 g

View full nutritional breakdown of Lamb and Eggplant Loaf calories by ingredient
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Lebanese meat loaf Lebanese meat loaf
Number of Servings: 6


    1 medium eggplant (about 1 pound)
    1 cup chopped onion
    2 large garlic cloves, minced
    1/2 cup (2 ounces) crumbled feta cheese
    1/3 cup uncooked bulgur
    2 tablespoons minced fresh parsley
    2 tablespoons lemon juice
    2 teaspoons minced fresh mint
    1/2 teaspoon salt
    1/4 teaspoon ground coriander
    1/4 teaspoon ground cumin
    1/4 teaspoon pepper
    2 egg whites
    1 pound lean ground lamb
    Vegetable cooking spray


Preheat oven to 350°. Pierce eggplant with a fork; place on a baking sheet, and bake at 350° for 45 minutes or until tender. Let cool; peel and finely chop.
Place a small nonstick skillet over medium-high heat until hot. Add onion and garlic, and sauté 3 minutes or until tender.
Combine eggplant, onion mixture, cheese, and next 9 ingredients (cheese through egg whites) in a large bowl; stir well. Crumble lamb over eggplant mixture, and stir just until ingredients are blended.
Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan; cut loaf into 12 slices
Sandwich suggestion: Serve leftover meat loaf slices in pita bread halves with cucumber slices and plain low-fat yogurt.

Number of Servings: 6

Recipe submitted by SparkPeople user CELTIC_WITCH.

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