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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use. | 2. Cut unpeeled eggplant into ½-inch cubes; measure 2 cups. | 3. In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain. | 4. Preheat oven to 375°F. | 5. Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender – about 5 minutes. | 6. Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally. | 7. Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pastry single crust pie				-	-	-	-
eggplant	1	pound		113.3982	26.6713	4.4452	0.8165
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	1		crushed	-	-	-	-
chuck	3/4	lb	ground	476.0011	1.054	71.8422	20.638
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
tomato sauce	1	can		-	-	-	-

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