from Complete Slow Cooker Cookbook
Heat the oil in a large skillet over medium-high heat. Add the beef and onions and saute, stirring occasionally, until the beef is lightly browned and the onions are translucent, 6-8 minutes.
Combine the beef mixture, tomatoes, eggplant, wine, garlic, lemon juice, sugar, cinnamon, and nutget in the crock pot. Cover and cook on LOW until the beef is tender, 8-10 hours.
Cook the noodles according to the package directions. Drain well and divide among 4 plates. Top with the meat-eggplant mixture. Garnish each serving with the feta and mint.
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 489 | ||
Calories from Fat: 83 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 108.9mg | 33 % | |
Sodium 249.8mg | 9 % | |
Potassium 993.9mg | 26 % | |
Total Carbohydrate 63.9g | 19 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 58.6g | ||
Protein 35.8g | 51 % | |
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: 489
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