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Iraqi Eggplant-Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.5212
Energy (kCal)1253.424
Carbohydrates (g)41.1582
Total fats (g)88.3701
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry eggplants, potatoes and onion rings in hot oil. | 2. Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces. | 3. Fry the meat-balls in hot oil. | 4. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs. | 5. Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt. | 6. Pour the liquid over the vegetables and the meatballs. | 7. Bake in oven at 200°C, for about one hour. | 8. Cover if necessary. | 9. Serve with cooked rice or pita bread and some crumbled feta-cheese! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 sliced - - - -
    potato 2 sliced - - - -
    onion 1 60.0 14.01 1.65 0.15
    lamb 400 g ground 1068.0 0.0 67.52 86.36
    tomato 2 65.52 14.1596 3.2032 0.728
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    garlic clove 3 - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    paprika 1 tablespoon ground 19.176 3.6713 0.9615 0.8765
    salt - - - -
    pepper - - - -
    oil - - - -
    water 2 cups 0.0 0.0 0.0 0.0

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



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