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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the eggplant, then top and tail. | 2. Don't bother to peel, just cut into 1 inch thick segments. | 3. In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain. | 4. Place in crock pot. | 5. Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat. | 6. Cover and cook on low heat for 8-10 hours. | 7. If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious). | 8. Sprinkle minced parsley over. | 9. If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	2	lb	cut lean	806.9352	0.0	179.5204	4.5333
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1/4	cup		477.36	0.0	0.0	54.0
japanese eggplant	8		striated	806.9352	0.0	179.5204	4.5333
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
tomato sauce	1	can		-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
sugar	3/4	teaspoon		13.7655	3.4431	0.0	0.0
cinnamon	1/2	teaspoon		-	-	-	-
allspice	1/8	teaspoon		0.6246	0.1713	0.0145	0.0206
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
feta cheese	1/2	cup	cubed	198.0	3.0675	10.6575	15.96

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