Baked Eggplant (syrian Origin)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Syrian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | Sized eggplant | |
| 1/2 | lb | Ground beef |
| 5 | T | Butter or margarine |
| 1/2 | c | Minced onion |
| 1/4 | c | Chopped green pepper |
| 2 | c | Cooked rice |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | c | Bread crumbs |
INSTRUCTIONS
submitted by: LeiG@aol.com Peel eggplant and cut into cubes. cook in boiling salted water until tender (about 15-20 minutes). Drain, Mash eggplant. Brown ground beef in 3 tablespoons butter. Add minced onion and chopped pepper, cook until vegetables are tneder. stir in mashed eggplant, cooked rice, salt and pepper. Spoon into a 10 x 6 x 2 inch baking dish. saute bread crumbs in remining 2 tablespoons butter. Sprinkle over eggplant mixture. Bake in moderate oven (375 deg. F.) for about 20 minutes. Makes 4-6 servings. Recipe Archive - 5 August 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God specializes in surprise endings”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 442
Calories From Fat: 242
Total Fat: 26.9g
Cholesterol: 44.6mg
Sodium: 832.8mg
Potassium: 255.1mg
Carbohydrates: 34.6g
Fiber: 1.5g
Sugar: 1.9g
Protein: 14.3g