Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut eggplants in half lengthwise. | 2. Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh). | 3. Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes. | 4. While the shells roast, brown the meat in a LARGE skillet, about 10 minutes. | 5. Remove meat and set aside. | 6. Meanwhile, chop eggplant flesh coarsely and garlic finely. | 7. Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes. | 8. Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes. | 9. Fill the shells with the mixture. | 10. Sprinkle with grated cheese. | 11. Roast until bubbly and brown, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3			-	-	-	-
beef	1	lb	ground ground	530.4012	0.0	104.5842	12.1947
tomato sauce	1	can		-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
garlic clove	4			-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
basil				-	-	-	-
salt pepper				-	-	-	-

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