Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light June 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine first 5 ingredients in a large bowl. Divide lamb mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack; grill 4 minutes on each side or until lamb is done. Keep warm.

  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and sauté for 3 minutes. Remove from pan. Heat 1 teaspoon oil in pan; add onion, and cook 7 minutes or until golden brown, stirring frequently. Add mushrooms; cook 3 minutes. Stir in eggplant and vinegar. Remove from heat.

  • Place 1 tomato slice and 1 patty on each roll half; top each with three-fourths of eggplant mixture.

Nutrition Facts

319 calories; calories from fat 34%; fat 11.9g; saturated fat 3.5g; mono fat 5.8g; poly fat 1.1g; protein 29.7g; carbohydrates 23.2g; fiber 4.5g; cholesterol 81mg; iron 3.3mg; sodium 355mg; calcium 59mg.
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