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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice eggplant quite thick and marinate in oil, lemon juice, balsamic, salt and pepper. Let sit for a couple of hours. BBQ or broil slices until brown. | 2. Spray a rectangular glass ovenproof dish with Pam and arrange the slices on the bottom of the dish in a layer or 2. | 3. Soak the TVP in boiling water for 5 minutes and mix it with the ground beef. Add the egg, breadcrumbs and spices plus 1 teaspoons salt and 1/2 tsp pepper. Arrange the raw beef mixture over the eggplant and pat it flat into a layer. | 4. Pour the tomato sauce over the beef and arrange a layer of sliced tomatoes on top. | 5. Cover with foil. | 6. Bake at 375 for 40 minutes until the beef is cooked. Renmove the foil and bake another 15 minutes so the tomatoes get nice and well done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lemon juice	1	cup		53.68	16.836	0.8540000000000001	0.5856
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
salt pepper				-	-	-	-
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
egg	1			71.5	0.36	6.28	4.755
breadcrumb	1/4	cup		-	-	-	-
vegetable protein	1/2	cup	textured	-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
pepper flake hot	1	teaspoon		-	-	-	-
tomato sauce	2	cups	canned	-	-	-	-
tomato	4		sliced	160.8396	34.7592	7.8633	1.7871

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