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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes. | 2. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. | 3. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. | 4. Stir in oregano, salt and pepper. | 5. Serve topped with the sauce and sprinkled with pine nuts and feta, if using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
garlic clove	4		chopped	-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
eggplant	3	cups	diced	61.5	14.4648	2.4108	0.4428
extra virgin olive oil	2	teaspoons		-	-	-	-
no salt tomato sauce	2	cans	no-salt-added	176.3118	39.009	8.8156	2.2039
red wine	1	cup		-	-	-	-
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
pine nut	2	teaspoons	toasted	37.8562	0.7358	0.7701	3.8458
feta	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.