Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 lb. eggplant
- 1 lb. zucchini
- 1 lb. potatoes
- 1 lb. ground beef
- 1 large onion, chopped
- salt, pepper and allspice
- chopped parsley
- 1 small can tomato paste
- 2 c. white sauce
Directions
Cut eggplant into rings and boil for short time until
soft. Cut zucchini into rings and fry. Cut and fry potatoes.
Fry onions. When onions are slightly brown, add parsley,
spices and meat. Fry until meat is brown. Add tomato paste
and 1 cup water and cook until meat is done. Make 2 cups of
white sauce. Layer ingredients in casserole or baking dish in
following order: potatoes, eggplant, meat mixture, zucchini and
white sauce on the top. Bake at 350 degrees until top is bubbly and
browned slightly on top. Bake in 9 x 13-inch pan.
Category:Tunisian Recipes
Category:Tunisian Desserts