Ground Beef with Eggplant and Feta Cheese
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
369
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Red Pepperoncini
- 3 garlic cloves
- 1 small Eggplant
- 5 Tbsps Canola oil
- 350 grams Ground beef
- salt
- freshly ground peppers
- ½ tsp sweet ground paprika
- 250 milliliters Beef broth
- 80 grams Feta
- Basil (for garnish)
Preparation steps
1.
Rinse the pepper, remove the stem, seeds and pith and cut into fine rings. Peel the garlic and chop. Rinse the eggplant, trim and cut into cubes.
2.
Heat the oil in a saucepan and brown the meat until crumbly. Add the eggplant, garlic and pepper and sauté for 3-4 minutes, stirring. Season with salt, pepper and paprika. Deglaze with the broth and simmer, stirring occasionally, until the liquid has evaporated. Let the meat mixture cool to room temperature, mix with the crumbled feta and then garnish with basil leaves.
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