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    You are in: Home / Greek / Timbale of Eggplant and Ground Lamb Recipe
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    Timbale of Eggplant and Ground Lamb

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     2 Total Reviews

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    • on June 18, 2008

      I made a very small timbale (1/2 recipe) for just DH and myself and we both thought it was lovely. The spices are a critical element in the 'greekness' of th is dish. The eggplant becomes almost buttery. Yum! Served with orzo.

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    • on September 14, 2006

      I made a half recipe of this dish when DH came home w/a smaller-than-normal eggplant. This dish is all about the prep & eggplant, altho cooking it essentially upside-down does allow the lovely cinnamon flavour of the eggplant to infuse the otherwise straight-forward grd lamb mixture. I made 2 expedient chgs in the prep & was faithful to the recipe otherwise. The 1st chg came early as I looked at the eggplant & said to myself - Why fifths, Kate? The eggplant is round & the dish will be round, so why not sixths? I halved the eggplant from top-to-bottom & then split ea half into 3 equal segments. It was so easy now to prepare the eggplant skin segments & remove nearly all of the eggplant pulp. I also used 1 beaten egg in the recipe, adding half of it to the meat mix & half to the eggplant mix in the hope that all the parts of the whole would hold together well - which they did. The cinnamon shines in this dish. We loved the flavour & this dish. I will make it again for us, but save the gift-wrap presentation for guests. Pls see my rating system & thx for posting this tasty & unique recipe.

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    Nutritional Facts for Timbale of Eggplant and Ground Lamb

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.1
     
    Calories from Fat 395
    70%
    Total Fat 43.9 g
    67%
    Saturated Fat 15.9 g
    79%
    Cholesterol 103.8 mg
    34%
    Sodium 247.1 mg
    10%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 6.6 g
    26%
    Sugars 7.3 g
    29%
    Protein 26.3 g
    52%
    Detailed Nutrition Values About Nutrition Info
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