Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
956
Calories
65g
Protein
44g
Fat
74g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound lean ground beef or lamb
- 1 cup chopped onion
- 1/2 cup chopped green peppers
- 1 clove garlic, minced
- 1 8-ounce can tomato sauce
- 1 cup beef broth
- 1 teaspoon marjoram leaves, crushed
- 1/2 teaspoon rosemary leaves, crushed
- 1/4 teaspoon ground black pepper
- 1 pound eggplant, peeled and diced (about 4 cups)
- 2 cups cooked rice
- 1 cup grated mozzarella cheese
- =
Directions
1
Cook beef, onion, green pepper and garlic in large skillet until meat is no longer pink and vegetables are tender crisp. Stir frequently to crumble meat. Add tomato sauce, broth, marjoram, rosemary, pepper and eggplant. Cover and simmer 10 minutes or until eggplant is tender. Stir in rice; sprinkle top with cheese. Cover and continue cooking 5 minutes longer.
Recipe sourced from
fandom