Try this Eggplant with Minced Meat recipe, or contribute your own.
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1. pot
2. knife
3. tablespoon
4. teaspoon
5. peeler
6. cutting board
7. water glass
PREPARATION
1. Slice the sweet red peppers
2. Peel the eggplants in a striped fashion with stripes having half a centimeters width
3. Chop the onions as you'd like
4. Chop the garlic cloves fine
PROCESS
1. Add olive oil into the pot
2. Let the onions cook until pink
3. Add garlic
4. Add minced meat and crumble even further
5. Add tomato paste and spices
6. Stir to evenly distribute all the ingredients
7. Add the vegetables
8. Add a glass of water and turn the heat up to maximum
9. Stir it up a bit then wait for it to boil (~15 min)
10. When it boils turn down the heat to minimum and leave it until you see the eggplants become very soft (depends on how soft you like the eggplants)
11. Turn off the fire and let the meal cool down a bit.
Ready to serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1466g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 891 | ||
Calories from Fat: 375 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 134mg | 41 % | |
Sodium 168.3mg | 6 % | |
Potassium 3596.5mg | 95 % | |
Total Carbohydrate 77.9g | 23 % | |
Dietary Fiber 41.8g | 167 % | |
Sugars, other 36.1g | ||
Protein 61.8g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 891
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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