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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the eggplants up into medium-sized cubes. Fry them in olive oil until golden brown, set aside and drain on paper towels. Season with salt and pepper. Fry up 3 pitas, drain. Break up into pieces. | 2. Brown ground beef, onion and garlic. Season with salt and pepper. Once the onions have cooked down, add the tomatoes and tomato sauce, and pomegranate molasses. Let it cook for about 10-15 minutes; then add eggplant to the pan. Taste again for seasoning. Let it all cook together for another 15 minutes, until all the flavors combine. Should be a little tangy/sour from the pomegranate molasses. | 3. In a bowl, combine yogurt with the mashed garlic. It should have a garlicky taste. Season with salt. | 4. In a 13 x9 casserole dish, add bottom layer of broken pita pieces. Next fill the dish with the meat/eggplant mixture. Top with the yogurt mixture. Toast pine nuts in clarified butter. Top yogurt with pine nuts and butter. Garnish with parsley. | ---------------------------------------------------------------------------

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	898.1139999999999	0.0	88.0877	57.7424
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	1	can		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
garlic clove	2			-	-	-	-
greek yogurt	3 -4	cups		-	-	-	-
pomegranate molasses	3	tablespoons		-	-	-	-
pita bread	3			-	-	-	-
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498
flat leaf parsley	1/2	cup		-	-	-	-
butter	1/4	cup	clarified	342.0	15.714	10.686	28.8
olive oil				-	-	-	-
salt pepper				-	-	-	-

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